During the Middle Ages German Monks bent the 'Food Allowed' rules during 'Fasts', and this 13th century recipe, adapted to use chicken breasts rather than the original beaver tails, is another example. Don't know how it tasted made from beaver but with chicken it's delicious.

Monk's Chicken, a Lenten Recipe

Hi Francine and all,

Another winner, maybe I was a Monk way back then? But no, couldn't have been as me to when it comes to not eating beaver tails, no matter how it was served or why. God not 'seeing'? Who were the Monks kidding but themselves - and don't we all still.

Ah well, my kitchen is calling that siren song - try it Lestie, try it now ... so will go shopping for what I need and follow what you say. Faithfully with the chicken breasts. What do Beaver's tails look like besides swishy? No matter, will just eat the Lenten chicken. Then I promise to try and endeavour to possibly make the effort maybe required to run around the block for some exercise ... but not sure about that ho ho.

Thanks as always for the fun I am going to have in my kitchen!

Cheers

Oh, wow, Francine - that recipe made my mouth water! I can hardly wait to try it. Thanks!!

Well Sandy to stop that mouth watering just long enough so you can actually cook the meal, and to make up for any lack of 'Beaver', you of course must first have your

Eager Beaver Cocktail

2 oz rum
3 oz coffee liqueur
1 oz orange liqueur

Pour all ingredients into a cocktail shaker half-filled with ice cubes.
Shake.
Strain into a highball glass filled with ice cubes.

And Serve......Yum

Ah dang Francine, I have just come back from the shops having been in a full eager beaver fever to get all my kitchen asked for for the lenten chicken ... and now I must go back for the cocktail stuff. Sounds delish - did you just make that up?

Here's one I can make from what the back of my cupboard gave me -

The Leeva Beeva Alone Gulp,

Take 2 big parts dark Jamaican Rum and mix with three parts Ginger Beer (not ale) mix well, use a tall glass and add a short squeeze of lime juice (not lemon). Decorate with a slice of lime and serve over crushed ice with a short straw.

Ah gee boy, you haven't been to beeva heaven till you've tried this on a hot day!

A barman I met when I was studying many many many years ago gave me this recipe with which I still stun the crowned heads of Europe!

Cheers now

Hi there,

Yes I used to make my own Ginger Beer and with few mishaps. It was my Granny's recipe but have not done so for a long time now. Got to wake up, but a person gets a tad kinda slow moving or stopped and slumpy (WHO SAID LAZY?) when you can buy the Ginger Beers here from the supermarkets.

There was a time when I could have just quoted the recipe to you but now will have to go seek it out in one of her recipe books that are preciously read! Will just take a raincheck on that and get back to you soon (ish).

I might suggest (as one does) trying it with ginger ale but add some fresh ginger juice (little, you don't want to burn your tongue). I would take a garlic crusher and mince some fresh peeled ginger - a piece say as big as your middle finger nail, but less is more and you can experiment. Powdered ginger would not work of course.

Worth a try for refreshment anyway which it will be. Have a couple of Maraschino cherries (not glace) on cocktail sticks nearby and see what you will see when your gulp is over. Hmm.

Cheers now