[1] Supposedly the ingredients for a sauce in which the parboiled fowl is braised and served.
[216] ROAST CRANE OR DUCK ALITER GRUEM VEL ANATEM ASSAM
POUR OVER [the roast bird] THIS GRAVY: CRUSH PEPPER, LOVAGE, ORIGANY WITH BROTH, HONEY, A LITTLE VINEGAR AND OIL; BOIL IT WELL, THICKEN WITH ROUX [strain] IN THIS SAUCE PLACE SMALL PIECES OF PARBOILED PUMPKIN OR COLOCASIUM [1] SO THAT THEY ARE FINISHED IN THE SAUCE; ALSO COOK WITH IT CHICKEN FEET AND GIBLETS (all of which) SERVE IN A CHAFING DISH, SPRINKLE WITH FINE PEPPER AND SERVE.
[1] Cf. ℞ Nos. [74], [216], [244], [322].
[217] BOILED CRANE OR DUCK IN ANOTHER MANNER ALITER IN GRUE VEL ANATE ELIXA
PEPPER, LOVAGE, CELERY SEED, ROCKET, OR CORIANDER, MINT, DATES, HONEY, VINEGAR, BROTH, REDUCED MUST AND MUSTARD. LIKEWISE USED FOR FOWL ROAST [braised] IN THE POT.
III
WAYS TO PREPARE PARTRIDGE, HEATH-COCK OR WOODCOCK, AND BOILED TURTLE-DOVE IN PERDICE ET ATTAGENA ET IN TURTURE ELIXIS