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The Book of Boiled Meats Volume 4: Poultry and Wildfowl,

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by Stuart Peachey
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Historical rabbit holes, for those who are inclined.

These slender booklets from Historical Management Associates are the work of an organization dedicated to historical re-enactment in the UK. They are written with a stickler’s attention to historical precision and a conviction that nothing is too arcane to investigate. Some of the books are simple transcriptions of period manuscripts; others represent significant original research, as in Cattle Farming and Grazing Management, which is 52 pages long but cites 36 sources, many of them published in the 17th century.

A collection of recipes drawn from 7 sources published predominantly in the first half of the 17th century 1604 and 1655. Original texts are provided followed by a modern list of ingredients and steps in the production of the dish. Among the dishes are capon boiled in a white broth with almonds, chicken boiled with cardoons, mushrooms, artichokes, or oysters, pigeons after the Dutch way, and stewed larks.

A staplebound pamphlet. 56 pages.

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