The Hold

Fowl

This category contains 5 posts

Egg Pie

Another dish that typifies the Seventeenth (and earlier) century taste for savory. The mixing of eggs and fruits might seem odd to modern palates, but once you accept the idea, this will likely become a breakfast favorite.   Ingredients: 24 egg yolks 12 egg whites ½ lb. Apples Currants ½ lb. Sugar salt 1 cup … Continue reading

Stuffed Hen

This makes for a striking centerpiece to a meal, with the fruit showing through the skin of the hen. With a bit of effort, you can arrange them into patterns. The sweet-savory mix makes for an interesting taste that is not common today.   Makes: 1 hen   Ingredients: 1 large hen 1 cup of … Continue reading

Island Chicken

Serves: 8 Ingredients: 2 broiler/fryer chickens (3 to 4 pounds each), quartered Sauce: 1/2 cup soy sauce 1/3 cup canola oil 1/4 cup water 2 tablespoons dried minced onion 2 tablespoons sesame seeds 1 tablespoon sugar 4 garlic cloves, minced 1 teaspoon ground ginger 3/4 teaspoon salt 1/8 teaspoon cayenne pepper Directions: In a large … Continue reading

Duck Creole

Duck has, sadly, become less popular a meat in our modern world. This dish is unusual, a Caribbean take on a French classic, which is likely what dishes of the age would have been like; take a dish from home, and modify with local materials. Serves: 2 Ingredients: 2 small, or 1 large split duck … Continue reading

Chicken Peanut Soup

Another recipe likely from Africa. It’s a great way to get rid of leftover chicken (or other meats). Serves: 6 Ingredients: 1-2 pounds of chicken 1 cup roasted Spanish or African peanuts 1/2 tsp ground allspice 1/2 tsp grated nutmeg 1/2 tsp mace 1 Tbsp fresh grated ginger 1/2 pt coconut milk or heave cream … Continue reading