Recipe from Two Fifteenth Century Cookery Books edited by Thomas Austin

Harleian MS. 4016

Original:

64. Gelyne in brothe.
Take rawe hennes, chop hem, caste hem into a potte; cast to fressh broth
Wyne, parcelly, oynons myced, powder of peper, clowes, Maces, saffroun, and
salt; then stepe brede with vinegre and the same broth, and draw hit thorgh a
streynour, and cast it thereto, and lete boyle ynogh; And caste thereto pouder
ginger, and sesone hit vp, & serue forth.


Translation:

65.  Hens in broth.  
Take raw hens, chop them, cast them into a pot, cast to fresh wine, parsley, 
onions minced, powder of pepper, cloves, mace, saffron, and salt; then steep 
bread with vinegar and the same broth, and draw it through a strainer, and 
cast it thereto, and let it boil enough; and cast thereto powdered ginger, 
and season it up, and serve forth.


Notes:

Saffron is an incredibly expensive spice which is literally more precious than 
gold.  Since it was used as a cheap coloring agent in period, I use tumeric 
instead.  Like most SCA cooks, I have a variety of herbal vinegars.  White
vinegar is kept with the other house cleaning supplies.


Recipe:

1 chicken, cut in pieces
2 cups chicken broth
1 cup white wine
1 tablespoon parsley
1 small onion, minced
1 dash pepper
1/4 teaspoon powdered cloves
1/2 teaspoon powdered mace
1 pinch tumeric
1 teaspoon salt
Thickener: 1 slice of dark bread, 1 teaspoon vinegar
1 teaspoon powered ginger

Put everything except the thickener and gingerin a covered pot and bring to 
a boil.  Reduce heat and simmer until chicken is done.   While the
chicken stew is simmering, soak the bread in vinegar and a half cup of 
chicken broth from the pot.  Mash it to a paste.  Add it to the pot and 
bring the stew back to a boil.  Reduce to a simmer and cook until broth has 
reached desired thickness.  Sprinkle with ginger and serve hot.

Comments: 

I served this at our shire's recent Twelfth Night potluck.  I transferred it 
to a crock pot which was sufficient to re-heat it.  I would have liked to 
have figured out some way to de-bone the meal before serving, on the other 
hand, the bones sort of added to the period ambiance of the dish.  The 
shire must have thought it was good, I took home very little leftovers.