Chicken with the Stew
1 Chicken, in portions
Water or Chicken stock to cover
4 Pieces of toasted bread, cut in thin strips or triangles
1 tbsp Parsley
1 tsp Sage
1 tsp Savory
1 tsp Salt
1 pinch Saffron
Cover chicken and beef with water or stock in a large saucepan, bring to a boil.
Reduce heat, add the spices, and allow to slowly cook until the chicken is tender.
Place the bread pieces on serving platter, pour a little of the broth over the bread, then place chicken pieces on top.
This could also be served on a 'Trencher' (half a small loaf which has been hollowed out).
This was a common way of serving such dishes in the Middle Ages and it saves on the washing-up too!
Schyconys with the Bruesse
Take halfe a dosyn Chykonys, and putte hem in-to a potte, then putte ther-to a gode gobet of freysshe Beef, and lat hem boyle wyl, putte ther-to Percely, Sawge leuys, Saurey, noyt to smal hakkyd, putte ther-to Safroun y-now, then kytte thin Brewes, and skalde hem with the same brothe, Salt it wyl.
from a 15th Century Cookery-Book
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