Stewed Veal, Kid, or Chicken in Sauce
1 Whole Chicken
12 Egg Yolks, beaten
1 Small Bunch Parsley, chopped
110ml (4 floz) Red Wine Vinegar
Chicken stock
2 tbsp Sage Leaves, chopped
1 tbsp Hyssop, chopped
1 tbsp Ginger
1 tsp Mace
1 tsp Cloves
A few strands of Saffron
Salt to taste
Place the chicken in a large saucepan, cover with chicken stock.
Bring to the boil, reduce to a simmer, and continue cooking until tender and falling from the bone
Remove from the stock and allow to drain and cool.
Remove the bones, fat and skin from the chicken and cut into large chunks.
Place chicken in a separate large saucepan.
Strain the stock and add enough to just cover the chicken meat.
Bring to the boil and then reduce heat, add the herbs, spices, and vinegar, beat in the egg yolks, and simmer until thick.
Serves 6-8.
Vele, Kede, or Henne in Bokenade
Take Vele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene, an than draw the same brothe thorwe a straynoure, an caste ther-to Percely, Sawge, Ysope, Maces, Clowys, an let boyle tyl the flesshe be y-now, than sette it from the fyre, and a-lye it vp with raw yolkys of eyroun, and caste ther-to pouder Gyngere, Verious, Safroun, and Salt, and thanne serue it forth for a good mete.
from Harleian
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