poultry

The chopped garbage (heads, feet, offal etc.) of a goose, fried with eggs (Noble Boke 1480)

A pure white breed of duck thought to have been created by selective breeding of coloured ducks in the 18th Century.

Stuffed pullet basted with batter while roasting, to form a crust (Mollard 1802).

Boiled fowl served with rice cooked in the stock (Mrs.B, etc)

Fowl stuffed with oysters, steamed and a sauce made from the liquor, thickened with yolks and cream. Pronounced 'excellent' by Mrs.B.

Capon, skin larded with thin slices of lemon. Stewed in spiced mutton broth (WM 1658)

Roast fowl, covered with fat bacon and breadcrumbs, stuffed with cloved onion, served with orange-juice and salt, or with oysters (Bradley 1728).

Chicken pieces stewed with apricots and herbs.

Chicken pieces, often with bacon, in a savoury batter, baked. Soyer 1845 adds crushed biscuits and milk.

Chicken breast meat, sometimes with bacon, wrapped around stuffing and tied with string to form a shape similar to a flattened sphere.

Chicken stuffed with sausage meat and a tongue, served with tongue and peas.

Boned chicken stuffed with pork forcemeat, wrapped in cloth and boiled. Pressed until set and served cold. See Galantine

Chicken cooked in mutton bone marrow broth with whole lettuce, spices, pepper and a very little sugar. Served on bread sops (AW 1591, Huswife 1594)

Boiled chicken with medicinal herbs (including gold) for a sick person. (AW 1591)

Pieces of cooked chicken meat in a curry-flavoured mayonnaise, devised to celebrate the coronation of Queen Elizabeth II in 1953. Originally a salad dish, now m...

Young fowls stuffed with their minced pluck with herbs, anchovy, onion and hard-boiled egg. Sewn up tight and boiled, browned in butter to finish. Served with m...

Chicken in sauce, commonly white sauce, spiced with, for instance, Cayenne.

A distinctive breed of chicken, compact with a very plump breast, said to carry more meat in proportion to its size than any other fowl, and the curious feature...

Duck pieces stewed with Port and fruit.

Known since Moxon 1764.

Small birds roasted and covered in a sauce of almond milk with shredded sheep or goat meat, decorated with hard boiled eggs (Cury 1390)

Chicken pieces stewed with herbs, fried with egg yolks and verjuice (WM 1658).

Edible entrails, especially of fowls. See also, 'Apetito'.

Goose pieces stewed with onions, spices, wine or ale and thickened and darkened with either burned bread or boiled blood (Cury 1390, Liber Cure 1430, Austin 144...

A cross between the Aylesbury and Peking birds, grown around the village of Goosnargh near Preston.

A 'Green-Goose' is a young, unhung, goose. Usually cooked (boiler or roasted etc) and served with a sharp, green flavour. Mrs.B uses gooseberry and watercress, ...

A 'Green-Goose' is a young, unhung, goose.

Gressingham Duck is a cross between the Wild Mallard and the Pekin, said by its main producer, Gressingham Foods of Woodbridge in Suffolk, to have approximately...

Chicken breast split and stuffed with blue cheese. Hartington, near Bakewell, is known for free-range chicken and as a centre for the production of the blue Dov...

Bird stuffed with oyster meat, roasted (Wooley 1672).

Roast fowl served on a bed of vegetables with hard-boiled eggs, imitating her nest.

Boiling chicken stuffed with prunes, simmered overnight and served, hot or cold, with a lemon-flavoured gravy.

Chicken breasts marinaded in lime, ginger, garlic. Baked, cut into pieces and dressed with a mix of crème fraiche, mayonnaise, lime and ginger. Served with past...

Chicken pieces baked with chopped onion, mushrooms, parsley, lemon juice, mead and herbs.

A grand centrepiece of roast turkey with a piquant stuffing, presentend in a decorative model ship made of paste. Created by Escoffier in tribute to Admiral Hor...

Roast goose as a centrepiece of the Michaelmas feast, often with roast fruit. The 'Green Goose' or 'Stubble Goose' fed on stubble and grass unlike the Christmas...

Capon in broth with blanched almonds and cream, nuts such as "Chess-nuts" pistachios or pine-nuts, beaten egg and citrus peel (Digby 1669)

Canada Goose

Chicken stuffed with rice, poached, served with curry sauce. Named after Victoria's son King Edward VII (1841-1910), a sufficiently enthusiastic gourmand to ach...

Duck, or chicken, with citrus sauce is an older English dish than might be thought, first appearing in AW 1591 as "To boyle a Capon with Orenges or Lemmons".

Roast chicken with sauce of cider and cream.

Any fowl (but commonly small chicken) split open for quick grilling.

Flattened chicken breasts, wrapped around with Sage Derby cheese and secured with two bands of bacon so as to form a cross shape.

A many-bird pie. A type of Trunk Pie.

The species bred in England are the small, black plumed Norfolk turkey (originating in North America), and the Cambridge turkey (from South America), which has ...

Turkey, breastbone removed and replaced with calf's tongue and forcemeat, stewed whole

A highly distinctive spring-like helix of formed minced turkey (or with pork) meat, rusk, binders and flavourings of tomato and smoke. c5ins long, 1ins diameter...

Roast duck with a herb stuffing, supposedly associated with the village of Ugley near Saffron Walden, but more likely a hilarious pun on the similarity to the l...

Baked potato filled with chicken, butter and lemon mixture with nutmeg (J.Salmon)