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Old 11-03-2005, 04:53 PM   #1
voodoochild7
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Oct 2005
New Jersey
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Classification: cock ale, historical, 1500s, chicken, meat
Source: Chris Sutherland ([email protected]), 6/20/93


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The recipe for authentic Cock Ale has finally arrived. Boy it sure is scary:
COCK ALE (circa the 1500's) A real recipe from some obscure text found in the Scottish Highlands... Enjoy....

Procedure:
"Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flaw him). Then, put the cock into two quarts of sack, and put to it five pounds of raisins of the sun - stoned; some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together in vessel.
In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale."

Alternate recipe:
Brutal, eh? I was also given a modern recipe written by some guy named C.J.J. Berry.... Here goes this one...
"Take a few pieces of _cooked_ chicken and a few chicken bones (approx one tenth of the edible portion of the bird) well crushed or minced.

Also take half of pound of raisins, a very little mace, and one or maybe two cloves. Add all these ingrediants to half a bottle of string country white wine. Soak for 24 hrs. Then make on gallon of beer as follows:

1 lb Malt extract
1 Oz Hops
1/2 lb demerarra sugar
1 gallon water
Yeast and nutrient


Add the whole of the chicken mixture to the beer at the end of the second day. Fermentation will last six or seven days longer than usual and the ale should be matured at least one month in the bottle. This cock ale is of the barley wine type.
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Old 11-03-2005, 07:49 PM   #2
421Brew
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Sep 2005
Grand Rapids, Michigan
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I WAS enjoying my lunch....
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Old 11-03-2005, 07:51 PM   #3
david_42
 
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I think I would make some ale, then stew the chicken with potatoes and onions (and maybe a little of the ale).

 
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Old 11-03-2005, 10:03 PM   #4
Caplan
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Aug 2005
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Bizarrely it's reminded me of a chinese dish called 'drunken pigeon'. Cooked squabs (Baby pigeons) that are then left to marinate in Shaoshing wine before serving.

 
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Old 11-03-2005, 10:13 PM   #5
kornkob
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I wonder if that would work with babies?








"I love children....fried." WC Fields


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Old 11-03-2005, 10:18 PM   #6
Darth Konvel
 
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Quote:
Originally Posted by kornkob
I wonder if that would work with babies?



"I love children....fried." WC Fields


How crule!





I'd prefer kittens.
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Old 11-03-2005, 10:25 PM   #7
Caplan
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Quote:
Originally Posted by kornkob
"I love children....fried." WC Fields
Didn't he also quote "I never drink water - i know what fish do in it"?

 
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Old 11-03-2005, 10:57 PM   #8
JillC25
 
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Jul 2005
NJ
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Is there a gravy stout that goes with that?
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Old 11-04-2005, 12:37 AM   #9
God Emporer BillyBrew
 
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OK, someone here has got to brew that and tell us all what it tastes like. 3-2-1 NOT IT!

Let me know how it goes.
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Old 11-04-2005, 01:32 AM   #10
rewster451
 
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Didn't Charlie Papazian talk about this brew in the complete guide to homebrewing, or as I call it, the beer bible?
As I recall, he wasn't too keen on it either.

 
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