Peiouns y Stewed (Stewed Pigeons)

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Peiouns y Stewed (Stewed Pigeons)

Peioun y Stewed (Stewed Pigeons) is a traditional Medieval recipe for stewed game fowl with herbs, stock and red wine. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Stewed Pigeons (Peiouns y Stewed).

prep time

20 minutes

cook time

150 minutes

Total Time:

170 minutes

Serves:

Rating:

Tags : Game Recipes Fowl Recipes British Recipes English Recipes

Original Recipe

Peiouns yſtewed

(from A Forme of Cury)

Take peions and ſtop hem with garlec y pylled and with gode erbes ihewe. and do hem in an erthen pot. caſt þ⁹to gode broth and whyte grece. Powdo^r fort. ſafroun v^rious & ſalt.

Modern Redaction

Ingredients:

6 pigeons or 2 pheasants or 1 large guineafowl
6 cloves garlic, peeled and crushed
400g mixed chopped herbs (rue, thyme, tarragon, parsley, sage, chicory, marjoram and savory)
6 saffron threads ground with 1 tbsp water in a pestle and mortar
1 bottle red wine
1l gode broth made without breadcrumbs
generous pinch of salt

cinnamon

Method:

Chop the herbs and mix with the crushed garlic. Use this mixture to stuff the birds. Place these in an earthenware or cast iron casserole pot and cover with the stock and red wine.

Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and cook for about two and a half hours. If using pigeon serve one per person, otherwise joint the birds, place in a large pot and ladle the cooking broth over them.

Arrange the pieces of fowl on a serving plater, spoon the herb mixture over the top and garnish with whole egg yolks, sliced egg whites and the cinnamon.

Find more Medieval recipes as well as more recipes from the Forme of Cury here.