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Cock ale
Cock ale, popular in 17th and 18th-century England, was an ale whose recipe consisted of normal ale brewed inside a container, to which was later added a bag stuffed with a parboiled, skinned and gutted cock, and various fruits and spices.
==Recipe==
The ''Oxford English Dictionary'', which describes Cock ale as "ale mixed with the jelly or minced meat of a boiled cock, besides other ingredients", dates the drink's earliest mention to the mid 17th century, in Kenelm Digby's ''Closet Opened'' (published in 1669). Included as a recipe, Digby's guide prescribes:
A similar recipe was printed in 1739 in ''The Compleat Housewife'':
Thomas Fuller's ''Pharmacopœia extemporanea'' (1710) offers a recipe for Pectoral Ale (a cough medicine), which, with the addition of the afore-mentioned bird, parboiled, could apparently be turned into Cock ale. Fuller explained that the drink "sweetens the Acrimony of the blood and humours, incites clammy phlegm, facilitates expectoration, invigorates the lungs, supplies soft nourishment, and is very profitable even in a consumption itself, if not too far gone." The drink's supposed medicinal qualities were also advertised in John Nott's ''Cooks and Confectioner's Dictionary'' (1723), which claims that Cock ale is "good against a Consumption, and to restore a decay'd Nature."
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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