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chicken-msg - 3/20/08

Period and SCA recipes for chicken.

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Stefan at florilegium.org

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From: DDF2 at cornell.edu (David Friedman)

Newsgroups: rec.org.sca

Subject: Re: Lothar and pot lucks

Date: 17 Nov 1993 01:10:06 GMT

Organization: Cornell Law School

motto at cbnewsf.cb.att.com (mary.rita.otto) wrote:

> I was thinking of bringing a roasted stuffed goose. Would that be

> alright (I'm avoiding turkey)? Does anyone know how it would be

> stuffed or trimmed in period? What spices would be used?

I don't seem to have any worked out goose recipes. Here are a couple for

chicken that might help a little:

Roast Chicken

Platina book 6

Chykens in Hocchee

Curye on Inglysch p. 105 (Forme of Cury no. 36)

Take chykens and scald hem. Take persel and sawge, with other erbes; take

garlec & grapes, and stoppe the chikenus ful, and see them in gode broth,

so that they may esely be boyled therinne. Messe hem & cast therto powdour

dowce.

3 1/2 lb chicken 3/4 oz = ~10 cloves garlic powder douce:

4 T parsley 1/2 lb red grapes 1 t sugar

1 1/2 t sage 2 10.5 oz cans conc. chicken 1/4 t mace

1 t marjoram broth + 2 cans water 1/4 t cinnamon

1 3/4 t thyme

Note that all herbs are fresh.

Clean the chicken, chop parsley and sage fine then mix with herbs in a

bowl. Herbs are fresh, measured chopped and packed down. Take leaves off

the fresh marjoram and thyme and throw out the stems, remove as much stem

from parsley as practical. Add garlic cloves whole, if very large halve.

Add grapes, and thoroughly but gently mix with the herbs. Stuff the chicken

with the herbs, garlic and grapes. Close the bird with a few toothpicks.

Place chicken in pot with broth and cook on stove top over moderate heat

1/2 hour, turn over, another 1/4 hour (in covered pot). Serve on platter

with powder douce sprinkled over.

David/Cariadoc

DDF2 at Cornell.Edu

From: jtn at nutter.cs.vt.edu (Terry Nutter)

Newsgroups: rec.org.sca

Subject: Recipe for Drunken Chicken, etc.

Date: 3 Apr 1994 01:21:29 GMT

Greetings, all, from Angharad ver' Rhuawn.

Several people have asked for the "drunken chicken" and pynade recipes to which

Yaakov recently referred. Here they are. In each case, I've given several

14th (and in one case a 15th) century recipes for the same dish. _Curye on

Inglysch_ is a collection of 14th C English manuscripts; the two letter

reference for recipes from the collection identifies the manuscript, the

following number the recipe number within the collection, and the last number

the page on which it appears. The last version of pynade, from the Austin

collection, gives the page number in Austin, followed after a slash by the

page number (and quarter of page) in Cariadoc's collection.

Mawmenny Recipes (originals)

============================

Maumenee (Curye on Inglysch, DC 7, 45)

Wyn; braun of chapoun ipolled al to poudre, & soththen do thryn to boillen with

the wyn; alemauns igrounden al drughe & idon thryn, & poudre of clowes idon

thryn; alemauns ifried schulen beon idon thryn, & ther schal gret vlehs beon

igrounden, & sucre fort abaten the streynthe of the specerie; the colour shal

beon inde.

Maumene (Curye on Inglysch, DS 30, 68)

For to make maumene, tak the thyys other the flesch of the caponys. Sethe hem

& kerf hem smal into a morter & tak mylk of almandys wyth broth of fresch buf, &

do the flesch in the mylk or in the broth & do yt to the fyre, & myng yt

togedere wyth flour of rys othere of wastelys als charchant als the Blank de

Sure, & wyth the gholkys of eyryn for to make yt gholow, & safroun. & wan yt

ys dressyd in dysches wyth Blank de Sure, straw vpon clowys of gelofre & straw

vbon powder of galentyn, & serue yt forthe.

Mawmene (Curye on Inglysch, UC 25, 88)

Tak figges & reysnes & wasch hem in ale & braye hem wel in a mortere, & do

therto wyn, & braye the flesch on hennes or capounes & do therto. & do good

almound melk in a pot, & do therto thyn thynges, & stere wel togedere & make it

for to sethe. & coloure it with blod of a goot or of a pygg & lok it be sothe

& grounde & streyned, & put therto poudere of gyngere & of galyngale & clowes &

greyn de parys, & sesen it with sugre & salt it, & do it fro the feere.

Mawmenee (Curye on Inglysch, FoC 22, 102)

Take a potell of wyne greke and ii pounde of sugur; take and claryfye the sugur

with a quantite of wyne & drawe it thurgh a straynour in to a pot of erthe.

Take flour of rys and medle with sum of the wyne & cast togydre. Take pynes

with dates and frye hem a litell in grece other in oyle and cast hem togydre.

Take clowes & flour of canel hool and cast therto. Take powdour gynger, canel,

clowes; colour it with saundres a lytel yf hit be nede. Cast salt therto, and

lat it seeth warly with a slowe fyre and not to thyk. Take brawn of capouns

yteysed other of fesauntes teysed small and cast therto.

Mawmenny (Curye on Inglysch, FoC 202, 144)

Take the chese and of flessh of capouns or of hennes & hakke smal, and grynde

hem smale in a morter. Take mylke of almaundes with the broth of freissh beef

other freissh flessh, & put the flessh in the mylke other in the broth, and set

hem to the fyre; & alye hem with flour of ryse or gastbon, or amydoun, as

chargeaunt as the blanke desire, & with gholkes of ayren and safroun for to

make hit ghelow. And when it is dressit in dysshes with blank desire, styk

aboue clowes de gilofre, & strawe powdour of galyngale aboue, and serue it

forth.

Modern Comments

===============

Mawmenny is a popular dish, unique to Anglo-Norman cuisine. It appears

relatively frequently on surviving menus of elaborate feasts. It was often

served in the same dish (one side one, the other the other) with Blanc Desire

(sometimes called Blanc de Syry, later Blaundisorry).

There are really two different dishes here. One has a broth base; the other is

cooked in wine. I've made both, and prefer (my version of) the wine-based to

(my version of) the broth-based. There is also an obvious choice whether to

grind the meat or leave chunks. They appear most frequently to have ground it

all to gruel. I prefer discrete pieces of meat. This does not much influence

the flavor, but does affect how moderns respond to the dish. The first time I

made this, I didn't use any water, just wine. "Drunken chicken", my personal

name for this, refers roughly equally to the state of the dish if made diluted,

or the state of the diner if not.

Edited Version, with Modern Instructions

========================================

1 chicken 1/4 tsp cloves

2 c white wine + 1 c water 1 c sugar

1 1/4 c almonds 1/2 tsp ginger

5 oz rice flour 1/4 cup piolas

1. Cook chicken (either boil or roast).

2. Remove meat from skin and bones.

3. Grind almonds.

4. Combine wine, water, sugar, almonds, and rice flour. Heat.

5. Brown piolas.

6. Add spices and simmer briefly.

7. Add piolas.

8. Add chicken.

Medieval Recipes for Pynade

===========================

Pynite (Curye on Inglysch, DC 21, 47)

Wyn, sucre, iboilled togedere; gyngebred & hony, poudre of gynger & of clouwes;

ipiht with pynes gret plentee, & schal beon adressed in coffyns of flour of

chasteyns; the olour zolou wyth saffroun.

Pynade (Curye on Inglysch, DS 91, 79)

Tak hony and rotys of radich & grynd yt smal in a morter, & do to that hony a

quantite of broun sugur. Tak powder of peper & safroun & almandys, & do al

togedere. Boyl hem long & held yt on a wet bord & let yt kele, & messe yt & do

yt forth.

Pynade (Curye on Inglysch, UC 3, 83)

Tak wyn & peres & boyle hem togedere, & tak tosted bred & grynde hem alle

togedere & draw hem thorw a streynoure, & tak the thridde part of ceugre or

elles lyg hony & tak penes & fry hem in fresch gres. & tak al this togedere &

cast in a pot, & boyle it & force it vp with pouder peper, & salt it; & whan it

is dressed florsche it with hole maces & clowes & with mynced gyngere & serue

it forth.

Pynnonade (Curye on Inglysch, FoC 59, 109)

Take almaundes iblaunched and drawe hem sumdell thicke with gode broth other

with water, and set on the fire and seeth it; cast therto zolkes of ayren

ydrawe. Take pynes yfryed in oyle other in grece, and do therto white powdour

douce, sugur and salt, & colour it with alkenet a lytel.

Pynade (Two Fifteenth Century, H279 Leche Vyaundez iii, 34/59a)

Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, &

graynys of parys, & boyle y-fere; than take kyrnelys of Pynotys & caste

ther-to; & take chyconys y-sothe, & hew hem in grece, & caste ther-to, & lat

sothe y-fere; & then lat droppe ther-of on a knyf; & ghif it cleuyth & wexyth

hard, it ys y-now; & than putte it on a chargere tyl it be cold, & mace

lechys, & serue with other metys; & ghif thou wolt make it in spycery, then

putte non chykonys ther-to.

Modern Comments

===============

This is almost candy. Without the chicken, it _is_ candy.

Edited Recipe, with Modern Instructions

=======================================

4 T honey 1/8 tsp pepper

1/4 tsp ginger 1/8 tsp grains of paradise

1/8 tsp galingale 2 T pinolas

1 tsp cinnamon 2 boneless chicken breasts

1. Brown pinolas.

2. Grind grains of paradise.

3. Boil all ingredients through grains of paradise.

4. Add pinolas.

5. Cook carefully until it sticks hard to a knife.

6. Chill and serve.

Enjoy!

-- Angharad/Terry

Newsgroups: rec.org.sca

Subject: Re: Recipe for Drunken Chicken

Date: 5 Apr 1994 05:14:00 GMT

Greetings, all, from Angharad ver' Rhuawn.

Gabriela dei Clementini asks:

>Two questions, though. For those of us who are fairly period-cooking-

>illiterates (or maybe we just don't speak the same English up here ;-))--

>what are "piolas"?

A typo for "pinolas" (oops!), also spelled "pignolas", and sometimes

even "pigniolas".

> It sounds like they might be pine nuts?

Yup. Same things.

>Second, in your instructions for Pynade, #3 says "Boil all ingredients

>through grains of paradise." Many pictures flitted through my mind, but I

>thought it would just be easier to ask if this is a typo.... :-)

I meant: combine the ingredients beginning with the first in the list

and going on through the list until you have added grains of paradise

(but no further) in a pot and bring to a boil.

>Thanks for your help, and--again--thanks for the recipes!

You're most welcome!

-- Angharad/Terry

From: mujle at uxa.ecn.bgu.edu (Jennifer L Edwards)

Newsgroups: rec.org.sca

Subject: Re: Beer in cooking

Date: 7 Nov 1994 23:56:26 GMT

Organization: Educational Computing Network

Since this is an SCA net, and we are supposed to be a historical group. I

thought I might give a couple of period recipes

with beer (or ale) in them. They are both from Two Fifteenth Century

Cookery Books (circa 1420's). The first, I redacted, the second is found

is Duke Sir Cariadoc's "A Miscelleny".

Chykonys in Bruette

1 whole chicken

3 cups water

12 oz (1 can) beer or ale

1/2 tsp ground black pepper (preferably fresh ground)

2 tsp ground ginger

12 threads of Saffron (ground in 1 Tbs water)

4 Tbs bread crumbs

Cut chicken into pieces and place in a large pot. Add water, beer or ale,

pepper and ginger. Simmer until chicken is tender and falls off the bone.

Strain, saving the broth and remove the skin and bones from the chicken.

Return broth and chicken to the heat and bring to a boil. Add bread

crumbs and saffron and simmer until thickened. Remove from heat and serve.

This is from the Harleian MS 276 (#97).

Gwenhwyvar Lawen

March of Lochmorrow

Jennifer Edwards-Ring

Western Illinois University

Newsgroups: rec.org.sca

From: ddfr at quads.uchicago.edu (david director friedman)

Subject: Re:Need Recipes

Organization: University of Chicago

Date: Wed, 23 Nov 1994 14:40:09 GMT

This is Elizabeth of Demdermonde posting on Cariadoc's account.

"Help! we need recipes for an upcoming event....nothing fancy, just

filling (and good!)"--brighid & treise

Here are [two] recipes fitting your specifications; they are also

period. Don't feel that at your first shot at head cook you cannot

hope to make period food: there are a huge number of period recipes

out there, ranging from enormously complex to very simple, and these

are toward the simple end. What I have below is the period recipe

(or a straight English translation of it) first, followed by our

worked-out version. All have been done successfully at feasts I have

cooked. I suggest you try them out for dinner at home to see if you

like them. If you have any questions or for more recipes, email me.

All of these are published in the Miscellany which Cariadoc and I

sell, as well as lots more recipes and other stuff.

Icelandic Chicken

Icelandic Medical Miscellany p. 218/D1 (from a 15th century Icelandic

manuscript, but actually probably originally 13th c. southern

European)

Original: One shall cut a young chicken in two and wrap about it

whole leaves of salvia, and cut up in it bacon and add salt to suit

the taste. Then cover that with dough and bake like bread in the oven.

Our version:

5 c flour about 1 3/4 c water

1/2 lb bacon 3 lb chicken, cut in half

3 T dried sage (or sufficient fresh sage leaves to cover)

Make a stiff dough by kneading together flour and water. Roll it out.

Cover the dough with sage leaves and the sage leaves with strips of

bacon. Wrap each half chicken in the dough, sealing it. You now have

two packages which contain, starting at the outside, dough, sage,

bacon, chicken. Put them in the oven and bake like bread (325! for 2

hours). We find the bacon adds salt enough.

The part of the bread at the bottom is particularly good, because of

the bacon fat and chicken fat. You may want to turn the loaves once

or twice, or baste the top with the drippings.

Fricassee of Whatever Meat You Wish

from Platina book 6 (15th c. Italian)

Original: You make a fricassee from fowl or whatever meat you choose

in this way: in a pot with lard, close to the fire, put meat or birds

well cleaned and washed, whether cut up finely or in slices. Stir

this often with a spoon so that it does not stick to the side of the

pot; when it is nearly cooked, take out most of the lard and put in

two egg yolks beaten with verjuice and pour in juice and spices mixed

into the pot. To this dish add some saffron so that it is more

colorful. Likewise, it will not detract from the enjoyment of it to

sprinkle finely chopped parsley over the dish. Then serve it

immediately to your guests.

Our version:

1/4-1/3 c lard

fowl or meat: 1 lb boneless meat or chicken

2 egg yolks

2 T verjuice (or 1 T vinegar)

RspicesS: 1/4 t pepper

1/8 t cloves

1/4 t cinnamon

RjuiceS: 3 T chicken broth

8 threads saffron

1 T parsley

1/4 t salt

Cut up meat. Beat egg yolks with verjuice. In another small dish,

crush saffron into a little of the broth, then add the rest of the

broth and the spices. Chop parsley. Heat lard. Fry meat about 8

minutes, stirring often, then add egg yolk mixture and broth mixture.

Cook another 2 minutes. Remove from heat and sprinkle parsley on top.

You may want to reduce liquid a good deal for feast quantities.

From: Dottie Elliott (10/4/95)

To: Mark Harris, sjohns at mail.utexas.edu, fischer at cse.unsw.edu.au

==> Moorish Chicken [from Duke Cariadocπs Miscellany)

[original recipe found in] Portuguese p. P-3

Cut up a fat hen and cook on a mild flame, with 2 spoons of fat, some bacon

slices, lots of coriander, a pinch of parsley, some mint leaves, salt and a

large onion.

Cover and let it get golden brown, stirring once in a while. Then cover hen with

water and let boil, and season with salt, vinegar, cloves, saffron, black

pepper and ginger. When chicken is cooked, pour in 4 beaten yolks. Then

take a deep dish, lined with slices of bread, and pour chicken on top.

[redaction by David Friedman and Elizabeth Cook]

4 lbs chicken

2 T lard

5 strips bacon (3 1/2 oz)

1/3 c green coriander

1 t parsley

1/2 T mint

1/2 t salt

10 oz onion

2 1/2 c water

2 T vinegar

1/4 t cloves

8 threads saffron

1/2 t pepper

1/2 t ginger