Source: Chris Sutherland (Christopher.Sutherland@cl.cam.ac.uk), 6/20/93
COCK ALE (circa the 1500's) A real recipe from some obscure text found in the Scottish Highlands... Enjoy....
In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale."
"Take a few pieces of _cooked_ chicken and a few chicken bones (approx one tenth of the edible portion of the bird) well crushed or minced.
Also take half of pound of raisins, a very little mace, and one or maybe two cloves. Add all these ingrediants to half a bottle of string country white wine. Soak for 24 hrs. Then make on gallon of beer as follows:
1 lb Malt extract
1 Oz Hops
1/2 lb demerarra sugar
1 gallon water
Yeast and nutrient
Add the whole of the chicken mixture to the beer at the end of the second day. Fermentation will last six or seven days longer than usual and the ale should be matured at least one month in the bottle. This cock ale is of the barley wine type.