Historical Recipe of the Week

This week's recipe is courtesy of the National Trust. It's a warming winter casserole and it dates from the 14th century. It serves 4, but sadly not 4 peasants because the ingredients would have been too expensive for them to buy. The recipe comes from the cooks of King Richard II who recorded their recipes on a parchment called The Forme of Cury, Cury being Old English for the word cooking.

Casseroled Pigeon with Herbs and Spices
Ingredients: 4 pigeons, 12 large cloves of garlic, 4 teaspoons o...