From: Two Fifteenth Century Cookery Books, vol. 4 (Douce MS. 55) Original: "2 Capon en Counfyt. Capitulum cij. -- Take fressh broth, and wyn, & persely, & saverey, and a litell sauge, and lete buille togederys: and crome ther-to herde yolkes of eyren tyll it be well thykke, and kest ther-to pouudre of gyngeuere y-nogh, & vertious, and salt, and saffron; and take a good rosted capon, & ley hym in a chargeur, & ryse the legges and the wynges, butt [set] ham nott fro the body; and kest on the capon the licour all hotte, & serue it forth." Translation: 2.) Chicken in Wine-Sauce. Deboned 102. -- Take fresh broth and wine, and parsley, and savory, and a little sage, and let boil together; and crumble thereto hard yolks of eggs till it be well thick, cast thereto powder of ginger enough, and verjuice, and salt, and saffron; and take a good roasted chicken, and lay him in a dish, and rise the legs and the wings, but [set] him not from the body; and cast on the capon the liquor all hot, and serve it forth. Notes: Capon is a male chicken. Saffron is a spice derived from crocus blossums and has to be harvested by hand. It is literally worth it's own weight in gold. In this recipe, it's used as a yellow food coloring, so I substituted tumeric. Verjuice is wine that's halfway to vinegar. I used fresh wine and added a little vinegar. If the sauce was thickened with flour, I'd call it a gravy, but seeing as it's thickened with boiled egg yolk, I'm going with wine-sauce. Scanning a few online recipe sites shows that comfit is apparently any kind of sauce. Redaction: 1 chicken, roasted 1 cup chicken broth 1 cup wine (I used white) 1 teaspoon parsley (dried from my own garden!) 1 teaspoon savory 1/2 teaspoon sage 4 hard boiled egg yolks 1/2 teaspoon powdered ginger 1 tablespoon vinegar 1/4 teaspoon salt 1/4 teaspoon tumeric In a small pot, put chicken broth and wine, and heat to boiling. Add herbs, spices, salt and vinegar. Stir in egg yolks until thickened. Arrange roasted chicken in a serving dish and pour sauce over chicken. Serve hot.