I am (once again) working my way through some more of the Wellcome Library’s fabulous digitised collection of eighteenth-century domestic medicine and receipt books. Last time I did this, I felt compelled to bake some Jumbles (see my previous blog post on the subject). Today, I have been drawn to this recipe for ‘Cock Ale’, initially for the purposes of a juvenile snigger but upon reading the recipe I feel vaguely ill. What do you think? Is this a taste thing? A nutrition thing? Has anyone ever heard of it before?! NB I will not be trying this one at home!
‘Brew ten gallons of Ale of what Strength you please, and when you have bund [?] it, take 3 cocks or more, parboiled, beaten and shred small, bones and all together, a quantity of Mace and Lemmon peel shred with it, put this minced stuff into a bag, and put it into the Vessel at the Bunghole, with a clean pebble stone in the bag to make it sink in the Vessel, and so let it work, after a week draw it into Bottles & within a week more it will be fitt to drink.’