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).
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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. Powdor fort. ſafroun vrious & ſalt.
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.
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