Wednesday, December 22, 2004

Chicken for a Lord

Take checones (chickens) and make hom clene, and chop hom on quarters, and sethe hom, and when thai byn half sothen take hom up and pylle of the skynne, and frie hom in faire grese and dress hom up, and cast thereon pouder of gynger ande sugur; then take iii pounde of almondes and blaunche hom, and draw up a gode thik mylke with the brothe, and other gode brothe therewith, and do hit in a pot and sethe hit; and put thereto hole clowes, maces and pynes, and let hit boyle altogedur, and in the settynge down do thereto an ounce of pouder of gynger, and medel hit wyth vynegar, and serve hit forthe, and poure the syrip thereon, and cast thereon pouder of gynger and sugur; and a hole chekyn for a lorde.

XIVth - XVth Century

No comments: