How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

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Preheat oven to 450°. Put in chicken,
reduce temperature to 350°, bake about 45
minutes. Chop almonds fine, mix chopped
almonds, breadcrumbs, vinegar, and a little of
the chicken broth and run through a food
processor until smooth (or squish through a
strainer, grind the residue with a mortar and
pestle, and then put it through the strainer).
Cut up chicken into large pieces, put in pot
with sauce, spices, sugar, the juice from
roasting the chicken and the rest of the
chicken broth and cook about 15 minutes,
stirring almost constantly.
Bruette Saake
Two Fifteenth Century p. 27
Take Capoun, skalde hem, draw hem, smyte
hem to gobettys, Waysshe hem, do hem in a potte;
þenne caste owt þe potte, waysshe hem a-gen on
þe potte, and caste þer-to half wyne half Broþe;
take Percely, Isope, Waysshe hem, and hew hem
smal, and putte on þe potte þer þe Fleysshe is;
caste þer-to Clowys, quybibes, Maces, Datys ytallyd,
hol Safroune; do it ouer þe fyre; take
Canelle, Gyngere, tempere þin powajes with wyne;
caste in-to þe potte Salt þer-to, hele it, and whan
it is y-now, serue it forth.
3 lbs frying chicken ½ t mace
2 c broth ¼ c = 3 oz dates
2 c wine 15 threads saffron
4 T fresh parsley ½ t cinnamon
1 ½ T fresh hyssop ½ t ginger
⅛ t cloves 2 t more wine
¼ t cubebs ½ t salt
Cut chicken into separate joints, add broth
and wine and set to boil. Chop herbs and
grind cubebs in a mortar; add herbs, dates,
cloves, cubebs, and mace and cook about 35
minutes uncovered. Mix cinnamon and ginger
with remaining wine, add them and salt to
chicken, cover and let simmer another 30
minutes. Should be served with bread (or rice,
although that is less appropriate for 15thcentury
England) to sop up the sauce.
Notes: One could also interpret “smyting
to gobbetys” as taking the meat off the bones
and cutting up; my gobbets are the size of the
thigh or half the breast. I assume the parsley
and hyssop are intended to be fresh since they
are being washed. Fresh hyssop tastes
somewhat like parsley but rather more bitter
and spicier; I would suggest, if you can't get
it, substituting more fresh parsley rather than
dried hyssop, which is pretty tasteless.
Cold Sage Chicken
Goodman p. 277
Take your chicken and quarter it and set to
cook in salt and water, then set it to get cold.
Then bray ginger, cinnamon powder, grain of
Paradise, and cloves and bray them well without
straining; then bray bread dipped in chicken
broth, parsley (the most), sage, and a little saffron
in the leaf and color it green and run it through
a strainer (and some there be that run therewith
yolk of egg) and moisten with good vinegar, and
when it is moistened set it on your chicken and
with and on the top of the aforesaid chicken set
hard boiled eggs cut into quarters and pour your
sauce over it all.
½ chicken, quartered 4 T parsley
¼ t ginger 3 leaves sage
½ t cinnamon 10 threads saffron
¼ t grains of paradise 2 egg yolks
less than ⅛ t cloves 1 T vinegar
3 slices of bread 4 hard boiled eggs
Douce Ame
Form of Cury p. 35
Take good cowmilk and do it in a pot. Take
psel., sage, Hissop, savory, and other good herbs.
Hew them and do them in the milk and seethe
them. Take capons half y-roasted and smite them
on pieces and do thereto pine and honey clarified.
Salt it and color it with saffron and serve it forth.
2 ¼ c milk 2 lb chicken
¼ c fresh parsley 1 T pine nuts
1 t dried sage ½ T honey
1 t hyssop ¼ t salt
1 t dried savory a pinch saffron
other herbs to taste
Bake chicken about 40 minutes at 350°.
Simmer in milk about 45 minutes.