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.