Birds

Birds
Kristiāne Millere-Urbāne
Cookbook
73 recipes

When you want to cook chicken soup in a different way, when preparing turkey, goose, or quail, when returning from hunting with a partridge, wild duck, or pigeon, when serving pheasant or guinea fowl for a festive meal, you should look into the recipes of the "Birds" book.
And while the roast is cooking, you can find out what really came first - the chicken or the egg, how many birds were needed for a proper medieval meal, and why a goose roast is served on Martin's Day.