The Book of Boiled Meats Vol 4: Poultry and Wildfowl by Stuart Peachey from the Seventeenth Century Food Series published by Historical Management Associates © Historical Management Associates Ltd. 2000. ISBN 1 85804 149 X.
56 page A5 booklet. The recipes deal primarily with chickens, capons and hens but also include duck, pigeons, quail and wildfowl. Most of the recipes included are taken from contemporary source material and the language and spelling of the period has been retained which means that if you wish to recreate these recipes a certain amount of conversion to modern cooking practices is needed. With most of the recipes the author has provided a simplified recipe method.
New and unused.
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