Thursday, November 21, 2013

How to Make Cock Ale, 1697

Gijsbert d'Hondecoeter, Poultry
"To make Cock-Ale. Take nine Gallons of Ale, and let it Work; and when done Working, have in readiness four pound of Raisins of the Sun, stoned and bruised in a Mortar, two Nutmegs, and as much Mace bruised; then take two Cocks, flea them, and take out the Guts, then hold them in a pot of boiling Water, just to Plump them; then break their Bones, and bruise them in a Mortar, so put them in a Vessel to your Ale, (Before you put in all the Blade Fruit and Spice,) so stop them close: let it stand a Fortnight; and when you Bottle it, put in every Bottle two or three bits of Limon-Peel, and as much candied Ginger-Root, with a Lump of Sugar; stop it close: let it stand a Fortnight or three Weeks, then drink it; it is very pleasant, and good against Consumption."  
A New Book of Knowledge (1697)
Some days, you're not sure whether you need a mug of ale or a steaming bowl of chicken broth. On those days, Cock Ale will drown your sorrows and cure your consumption. Perfect for holiday parties!

(Thanks to Michael O'Brien)

2 comments:

  1. I always wondered where the idea for Beer-Can Chicken came from.

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  2. A New Book of Knowledge. Well, I guess that's knowledge of some sort.

    ReplyDelete