A Boke of Gode Cookery Presents

To make Cock-Ale

PERIOD: England, 17th century | SOURCE: The Closet Of the Eminently Learned Sir Kenelme Digby Kt. Opened, 1677 | CLASS: Authentic

DESCRIPTION: A drink of ale, chicken broth, & sack

To make Cock-Ale.

Take eight gallons of Ale, take a Cock and boil him well; then take four pounds of Raisins of the Sun well stoned, two or three Nutmegs, three or four flakes of Mace, half a pound of Dates; beat these all in a Mortar, and put to them two quarts of the best Sack: and when the Ale hath done working, put these in, and stop it close six or seven days, and then bottle it, and a month after you may drink it.

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