fowls-a-birds-msg – 6/11/06
Period fowls and birds. Period chickens. Referances. Period breeds available now. game hens. Birds as pets.
NOTE: See also the files: falconry-msg, p-falconry-bib, chicken-msg, birds-recipes-msg, livestock-msg, med-fishing-lnks, Featherd-Gold-art.
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NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
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Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
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From: nweders at mail.utexas.edu (ND Wederstrandt)
Date: Thu, 29 May 1997 08:18:25 -0500 (CDT)
Subject: SC - Good Housewifes Jewell
Here is the recipe for the Tart that includes potatoes.
To make a tarte that is a courage to a man or woman.
Take two Quinces, and two or three Burre rootes, and a potaton, and pare
your Potaton, and scrape your rootes and put them into a quart of wine, and
let them boyle till they bee tender, & put in an ounce of Dates, and when
they be boyled tender, Drawe them through a strainer, wine and all, and
then put in the yolkes of eight Egges, and the braynes of three or foure
cocke, Sparrowes, and straine them into the other, and a little Rose water,
and seeth them all with suger, Cinamon and Gynger, and Cloves and mace, and
put in a little sweet butter, and set it upon a chaffing dish of coles
between two platters, and so let it till it be somethingn bigge.
I have not made this for several reasons..... I could get the Zoology
students to get me Cock Sparrow brains but I'm not that big of a
authenticity fanatic and I personally like sparrows. Also I just started
reading through the cook book and was looking for something else when I found the recipe. Hope you enjoy it.
Clare
From: DianaFiona at aol.com
Date: Fri, 30 May 1997 13:38:28 -0400 (EDT)
Subject: Re: SC - Good Housewifes Jewell
<<
Take two Quinces, and two or three Burre rootes, and a potaton, and pare
your Potaton, and scrape your rootes and put them into a quart of wine, and
>>
Hummm, anyone have a good ID for the"Burre" roots? Could this be
Burdock, I wonder? I actually have some plants of these in the garden,
although they are going to seed at the moment, so I doubt the roots are very
good. I was pleased to find that they are generally a fairly bland, pleasant
tasting item, with none of the bitterness in their aroma (*Or* in their
leaves! Blegh, those are nasty!). If they were more prolific they would be
very good to use instead of turnips, which many folks dislike, in period
soups, etc. But unfortunately the plants are huge, while the roots often are
relatively skinny, if very long, so the yeild-to-space ratio is too small to
be efficient in a small garden like mine. I'll probably only grow them in
small quanities for medicinal use after this.
Ldy Diana Fiona O'Shera
Vulpine Reach, Meridies
Date: Mon, 05 Jan 1998 10:04:35 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - It's still chicken? :-0
> What *is* a game hen?
it is a domestication of a small fowl from africa called a guinea fowl,
first domesticated by the portugese and spread around their colonies. in
real life they have soft grey plumage and resemble a giant button quail
with the most godawful screech of a cry that would bend metal. i have
also been debating keeping them to drive certain neighbors nuts at dawn,
the fowl being significantly louder than a rooster. they also eat small
insects, and would keep the tick population down, something the dogs and
sheep would like.
margali
Date: Wed, 7 Jan 1998 00:51:55 EST
From: LrdRas <LrdRas at aol.com>
Subject: SC - chicken types-Period
Here are the chicken types which were grown in period and are still available.
Appenzell Pointed Hood Hen (15th Century c.e.)
Aseel (oldest breed of chicken in existence) Note: Not bred in the US.
Dorking (Ancient Roman)
Dutch Bantam (16th century c.e.)
Polish ( so old their history has been obscured)
Styrian (first mentioned in the 13th century c.e.)
Ras
Date: Wed, 7 Jan 1998 00:57:54 EST
From: LrdRas <LrdRas at aol.com>
Subject: SC - chicken types-Breeds listed
Here is a list of chicken breeds alive today both period and non-period.
Chickens
- ------------------------------------------------------------------------
Alphabetic Breed Listings
A - D
Ancona
Andalusian
Appenzell Bearded Hen
Appenzell Pointed Hood Hen
Araucana
Aseel
Australorp
Bandara
Baheij
Brahmas
Barnevelders
Buckeye
Buttercup
C - D
Campine
Catalana
Chantecler
Cochin
Cornish
Crevecoeur
Cubalaya
Delaware
Dominiques
Dorking
Dutch Bantam
E - J
Faverolles
Frieslands
Frizzle
Gallus Inauris
Gimmizah
Golden Montazah
Hamburgs
Holland
Houdan
Java
Jersey Giant
Jungle Fowl -Green/Gray
K - P
La Fleche
Lakenvelder
Lamona
Langshan
Leghorn
Malay
Matrouh
Minorca
Modern Game
New Hampshire Red
Old English Game
Orpington
Naked Neck (Turken)
Plymouth Rock
Polish
Q - Z
Red Cap
Rhode Island Red
Silkie Bantam
Silver Montazah
Styrian
Sultan
Sumatra
Sussex
Swiss Hen
White-Faced Black Spanish
Wyandottes
Ras
Date: Wed, 7 Jan 1998 01:00:52 EST
From: LrdRas <LrdRas at aol.com>
Subject: SC - Cornish Game Hens-description
Here is a description of Cornish Game Hens. They are slaughtered very young
for the birds we buy as such in the supermarket if these are indeed the same
birds, which, IMHO, they probably are not. I am still looking for further
info.
Cornish
Varieties:
€Dark
€White €White Laced Red €Buff
Standard Weights: Cock-10-1 /2 pounds; hen-8 pounds; cockerel-8-1/2 pounds;
pullet-6-1/2 pounds.
Skin Color: Yellow.
Egg Shell Color: Brown.
Use: Developed as the ultimate meat bird, the Cornish has contributed its
genes to build the vast broiler industry of the world, Its muscle development
and arrangement give excellent carcass shape.
Origin: Cornish were developed in the shire (county) of Cornwall, England
where they were known as "Indian Games". They show the obvious influence of
Malay and other oriental blood. They were prized for their large proportion of
white meat and its fine texture.
Characteristics: The Cornish has a broad, well muscled body. Its legs are of
large diameter and widely spaced. The deep set eyes, projecting brows and
strong, slightly curved beak give the Cornish a rather cruel expression.
Cornish males are often pugnacious and the chicks tend to be more
cannibalistic than some breeds. Good Cornish are unique and impressive birds
to view. The feathers are short and held closely to the body, and may show
exposed areas of skin. Cornish need adequate protection during very cold
weather as their feathers offer less insulation than can be found on most
other chickens. Because of their short feathers and wide compact bodies,
Cornish are deceptively heavy. Due to their shape, good Cornish often
experience poor fertility and artificial mating is suggested. Cornish are
movers and need space to exercise and develop their muscles. The old males get
stiff in their legs if they do not receive sufficient exercise. The females
normally go broody but because of their very minimal feathers can cover
relatively fewer eggs. They are very protective mothers but are almost too
active to be good brood hens.
Ras
Date: Tue, 6 Jan 1998 22:14:20 -0800
From: Ron and Laurene Wells <tinyzoo at vr-net.com>
Subject: SC - Chicken Catalogs
> Size and breed never seemed to have any influence on the meaness of the
>roosters, and the Bantams were as docile as any and kept specifically for the
>pretty tiny colored eggs, not as "game" or fighting birds.
>Perhaps somebody could track down one of those mail order farm bird catologues
>which would probably tell for sure what type of bird a cornish game hen is?
>- -brid
My family had chickens when I was in high school. Perhaps it is time
that has addled my brain, but I have fond memories of them. The Buff
Orpingtons and the Auracaunas were my favorite. Since graduating from high
school, I have never lived in a place where I could freely (or legally) keep
chickens in my back yard, but I do keep daydreaming of a time when I might
have my own place on my own land, and might have chickens again. So I order
Chicken Catalogs, and lust over the birds pictured in them. :)
If you would like to order catalogs of your own, here are two that have a
good selection and color pictures. I thought I had another one as well, but
can't find it at the moment.
Murray McMurray Hatchery
Webster City, Iowa 50595-0458
1-800-456-3280
Stromberg's Chicks & Gamebirds unlimited
Box 400
Pine River Minnesota 56474
1-800-720-1134
Both catalogs offer a variety of poultry referred to as "Cornish Game"
birds, the females of which are called "Cornish Game hens". Males are
cockerels. They are slightly longer legged, large breasted, quick footed,
and are offered in both standard and bantam sizes. Strombergs offers
several colors of this breed of chicken, but does not have all of them
pictured - I believe Strombergs offers more choices but they pack a lot into
their catalogs. Murray has pictures of ALL the birds they sell, and is a
very informative catalog. From reading these catalogs, I would surmise that
the "Cornish Game Hens" we buy in the store are of this odd variety of
chicken. I could of course be totally wrong. :)
- -Laurene
Date: Wed, 7 Jan 1998 02:17:11 EST
From: LrdRas <LrdRas at aol.com>
Subject: SC - Chicken info site url
<< In an effort to improve my library, without restarting the recent "books"
thread, might I ask >>
Sorry to dissapoint you with no addition to your library...:-(
The chicken info came from the following URL:
http://www.ansi.okstate.edu/poultry/chickens/
More than anything you'd want to know about chickens, plus some you might want
to know like which breeds are best for what type of cooking, etc, Enjoy! :-)
Ras
Date: Wed, 7 Jan 1998 11:56:03 -0800
From: Ron and Laurene Wells <tinyzoo at vr-net.com>
Subject: SC - For more information on Chickens and Poultry...
>Sorry to dissapoint you with no addition to your library...:-(
>The chicken info came from the following URL:
>
>http://www.ansi.okstate.edu/poultry/chickens/
>
>More than anything you'd want to know about chickens, plus some you might want
>to know like which breeds are best for what type of cooking, etc, Enjoy! :-)
>
>Ras
Out of curiosity, today I did a search on the web to see if I could fin
either of the catalogs I have on the web. Strombergs is not online yet, but
Murray Mcmurray Does have a web site. One with pictures and looks like all
the information they have in their catalogs as well! Unforunately, there
does NOT seem to be a photo of a Cornish Game bird, but they do sell just
the hens specifically for butchering at the 2-3 pound weight to produce
those Cornish Game Hens we see in the grocery store. Have a peek, and see
for yourself! Very nice web site.
http://www.mcmurrayhatchery.com/
For those who are interested in actually obtaining poultry for your own
backyard, I did find this web site that lists many mail-order resources as well.
http://www.cyborganic.net/People/feathersite/Poultry/BRKHatcheries.html
And thank you, kind Sir, for the link to the page with all the information
about poultry varieties! Looks very interesting, and I'm anxious to got
investigate the site further.
- -Laurene
Date: Mon, 9 Mar 1998 16:43:13 -0500
From: "marilyn traber" <mtraber at email.msn.com>
Subject: Re: SC - going a-birding
There is an easier way to get ortolan for dinner, but it takes a bit of time
and effort to start with. In Williamsberg VA, they have a dovecote that is
big enough to be hollow inside with little doors closing the backs of the
nesting boxes. You sneak in at night and open up the back doors and catch
the little beggers that way.
margali
Date: 9 Mar 1998 13:43:52 -0800
From: "Marisa Herzog" <marisa_herzog at macmail.ucsc.edu>
Subject: Re: SC - going a-birding
<snip>
There is an easier way to get ortolan for dinner, but it takes a bit of time
<snip>
Or you could do it the way they do in old fairy tales, find a place where they
roost regularly, cover it with pitch when they are not there. They land, they
stick, you come along in your leasure and pick 'em...
- -brid (wondering if they aren't too small to be bothered with...)
Date: Tue, 10 Mar 1998 15:21:23 -0500
From: "marilyn traber" <mtraber at email.msn.com>
Subject: Re: SC - going a-birding
ahem. one eats ortolan whole, just gutted and skinned.
margali
[a bit grossed out about the crunchy little skulls and other bones, yech]
Date: Wed, 22 Apr 1998 20:24:27 -0800
From: salbert at ptialaska.net (S.Albert)
Subject: SC - rasher/game birds -- recipe
Thanks for the comments on rashers of bacon and how many cornish game hens
substitute for pigeons/etc. As requested, this is the information I have
about the recipe: it's apparently from The British Museum Cookbook by
Michelle Berriedale-Johnson, published by British Museum Publications,
copyright 1987. My friend found it through a search for recipes, which led
to collections, which led to medieval (or maybe medieval-collections),
which led to what sounds like the web page of one Jennifer Newbury, where
the following was posted (if I'm a little vague, it's because my friend is
pretty new to web-browsing and not sure what she's looking at sometimes). I
have the email address of Ms. Newbury if anyone wants it -- I just don't
want to post it openly. As I stated earlier, the original recipe was not
posted, just the modern version.
- -------------------------------------
Small Bird and Bacon Stew with Walnuts or Hazelnuts
Serves 6
6 fatty rashers of bacon, chopped roughly
3 cloves garlic
4 pigeons or other small game birds (6 if very small)
225 g (8 oz) mushrooms, whatever variety, chopped roughly
75 g (3 oz) roughly chopped roasted hazelnuts or walnuts
300 ml (5 fl oz, 1-1/4 cups) real ale
150 ml (5 fl oz, 3/4 cup) water
2-3 bay leaves
a little salt and freshly ground pepper
6 coarse slices brown bread
Fry the bacon, with the garlic, till it is lightly browned in a
heavy-bottomed casserole. Add birds and brown on all sides. Add the
mushrooms and nuts, continue to cook for a couple of minutes, then add the
ale and water with the bay leaves.
Bring to the boil, cover and simmer very gently for 2-2.5 hours -- the
birds should be falling off the bone. Remove the birds from the juices,
cool juices completely and remove any excess fat. The birds can be served
whole or off the bone. If the latter, carve them while they are cold then
returned to the skimmed juices and reheat gently. Adjust the seasoning to
taste and serve either the whole birds or the slices/pieces on the bread
slices, with plenty of the juices and "bits." A good greeen salad to follow
is the best accompaniment.
- ---------------------------
I thought I'd try this for a local potluck because I needed something quick
and easy to fix Friday night as I'll be in the kitchen Saturday with a
cooking class where we'll be making Brie Tarts (from To the Kings Taste)
and Capon in Orange Sauce (from To the Queens Taste) and I didn't want to
mess with anything complicated.
I'm going to make some barley to serve with it, because it's hard to show
people to use the bread slices properly at a potluck. I'm substituting
cornish hens because that's what I can find locally. I'll use walnuts
because they're cheaper. And I'll be doubling the recipe and deboning the
birds to make it go farther at the meal. It reads like it ought to taste
good.
One other question: how is "real" ale different from ale you buy in a
liquor store. A local microbrewery here makes a dandy pale ale I thought
I'd use.
And in reply to one response to my initial question: obviously the bacon
isn't being used to wrap a dry game bird in order to add juiceyness (how do