This has to be one of the recipes I would most like to make and not eat, as dogs and cats would probably relish this feast. It is just eating the assorted things like chicken combs I have a bit of a problem with, but perhaps someone would enjoy these feastable materials more than I.
Is tough eating for me to be eating up baby chickies, pidgies or suckling rabbits. This must have been the cullinary feudal lord type fair though, in I am sure it was all tender as could be in glands, sheep mouths and either testicles or kidneys.....as they come in pairs there are not alot of pairs on a stock but in eyes, ears, kidneys and testicles.
Is something odd to me in the same cullinary arts of the modern age in sticking anchovies which are fish into everything. Why on earth people want fishy tasting baby bunnies or chickens I just do not comprehend.
Yes like that comprehension of putting in oysters is the obvious thing which would make most people cringe with this recipe.
Once again, all of us fine people, your forefathers and mums ate all this gland, testicle and body part forage which in turn produced each of you.
Nothing like being you are what Grams ate, as each of us are apparently made of Battalia Pye.
A Battalia Pye:—Take four small chickens, four squab pigeons, four sucking rabbets; cut them in pieces, season them with savoury spice, and lay 'em in the pye, with four sweet-breads sliced, and as many sheep's-tongues, two shiver'd palates, two pair of lamb-stones, twenty or thirty coxcombs, with savoury-balls and oysters. Lay on butter, and close the pye. A lear.
agtG
