Smale Byrdys Y-Stwyde
Apr. 7th, 2008 09:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hrjSince I've had a request:
Smale Byrdys y-stwyde. -- Take smale byrdys, an pulle hem an drawe hem clene, an washe hem fayre, an schoppe of the leggys, and frye hem in a panne of freysshe grece ry3t wyl; than ley hem on a fayre lynen clothe, an lette the grece renne owt; than take oynonys, an mynce hem smale, an frye hem on fayre freysshe grece, an caste hem on an erthen potte; than take a gode porcyon of canel, an wyne, an draw thorw a straynoure, an caste in-to the potte with the oynonys; than caste the bryddys ther-to, an lete hem boyle to-gederys y-now; than caste ther-to whyte sugre, an powder gyngere, salt, safron, an serue it forth.
My version: Take half a dozen quail, sear briefly in a little hot oil then remove from the pan. Take a minced onion and saute it in the same oil. Put the birds and onions together into a pot with red wine to cover (about 2 cups) and add some cinnamon (ca. 1/2 tsp). Simmer until the birds are well cooked (i.e., the leg joints are loose but not falling apart). Add ginger (maybe 1/2 tsp), salt (to taste), saffron (a pinch), and a little sugar (maybe 2 Tbsp) to taste and continue simmering long enough to draw out the flavor. Ideally, remove the birds after a brief period and then continue to reduce the sauce until the onions have nearly dissolved and the sauce has thickened. (I wasn't able to do this for this past weekend since I needed enough liquid to be able to reheat the dish at the last minute before serving.)
To carve, separate each leg at the joint and carve the breast meat away from the bone but leaving it attached to the wing (as a handle). Each of the four quarters will be a convenient mouthful.
Smale Byrdys y-stwyde. -- Take smale byrdys, an pulle hem an drawe hem clene, an washe hem fayre, an schoppe of the leggys, and frye hem in a panne of freysshe grece ry3t wyl; than ley hem on a fayre lynen clothe, an lette the grece renne owt; than take oynonys, an mynce hem smale, an frye hem on fayre freysshe grece, an caste hem on an erthen potte; than take a gode porcyon of canel, an wyne, an draw thorw a straynoure, an caste in-to the potte with the oynonys; than caste the bryddys ther-to, an lete hem boyle to-gederys y-now; than caste ther-to whyte sugre, an powder gyngere, salt, safron, an serue it forth.
My version: Take half a dozen quail, sear briefly in a little hot oil then remove from the pan. Take a minced onion and saute it in the same oil. Put the birds and onions together into a pot with red wine to cover (about 2 cups) and add some cinnamon (ca. 1/2 tsp). Simmer until the birds are well cooked (i.e., the leg joints are loose but not falling apart). Add ginger (maybe 1/2 tsp), salt (to taste), saffron (a pinch), and a little sugar (maybe 2 Tbsp) to taste and continue simmering long enough to draw out the flavor. Ideally, remove the birds after a brief period and then continue to reduce the sauce until the onions have nearly dissolved and the sauce has thickened. (I wasn't able to do this for this past weekend since I needed enough liquid to be able to reheat the dish at the last minute before serving.)
To carve, separate each leg at the joint and carve the breast meat away from the bone but leaving it attached to the wing (as a handle). Each of the four quarters will be a convenient mouthful.
no subject
Date: 2008-04-08 05:05 pm (UTC)Thanks for posting your adaptation.
no subject
Date: 2008-04-08 07:07 pm (UTC)