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Douce-Iame-art - 8/18/17


"Douce Iame" by Lady Katherine Slough. A chicken dish cooked in a milk/honey sauce.


NOTE: See also the files: chicken-legs-msg, chicken-msg. milk-msg, honey-msg, herbs-msg, saffron-msg, saffron-art, nuts-msg, birds-recipes-msg.





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Thank you,

Mark S. Harris...AKA:..Stefan li Rous

stefan at florilegium.org



Douce Iame

by Lady Katherine Slough


Cury on Inglish, Forme of Cury 64, p.112


Take gode cowe mylke and do it in a pot. Take parsel, sawge, ysope, saueray and oozer gode herbes; hewe hem and do hem in the mylke and seez them. Take capouns half yrosted and smyte hem on percys and do zerto pynes and hony clarified; salt it and colour it with safroun and serue it forth.


A Collection of Ordinances and Regulations for the Government of the Royal Household, Made in Divers Reigns: From King Edward III to King William and Mary, also Receipts in Ancient Cookery, p. 431  


Recipe 301 Bouce Jame


Take gode cowe mylk, and put it in a pot, and sethe hit, and take sage, parsel, ysope, and savory, and other gode herbs, and sethe hom, and hew hom smalle, and do hom in the pot; then take hennes, or capons, or chekyns, when thai byn half roste; and take hom of the spit, and smyte hom on peces, and do thereto, and put thereto pynes and raysnges of corance, and let hit boyle, and serve hit forthe




2 chicken breasts, legs, or other chicken cuts

2 cups milk

1 tbs dried parsley

1 tsp dried savory

1 tsp dried sage

1 tbs honey

1-2 tbs pinenuts


Cook chicken in oven on baking sheet or roasting pan until cooked to a safe temperature.  


While chicken is cooking, put the milk into a saucepan, add the herbs, and heat to a very low simmer on the stove.  


When chicken is nearly cooked, remove from the pan and chop into pieces.  Drain any juices from the pan, then put chicken back in.  Mix honey into milk, than add it to the pan.  Sprinkle the pint nuts into the pan and bake at 300 degrees for about 15 minutes, until chicken is cooked.   If the milk does not cover the chicken, turn the pieces a few times so the sauce coats evenly.  


Place chicken pieces on serving dish, drizzle a little of the milk on it, and serve.


Options : Chicken can be cut into pieces before cooking, which also produces neater pieces.  Chicken can also be simmered in the milk saucepan on low after precooking.


Note : Recipe can be increased easily, but only enough milk is needed to coat chicken.  Ideally, the pieces are covered while cooking.  


Copyright 2017 by Donna Howard. < chatelaine at mountainfreehold.eastkingdom.org>. Permission is granted for republication in SCA-related publications, provided the author is credited.  Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.


If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.


<the end>


Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org