Siehe auch: Krebs-Lachs-Pudding, Kaltes, gewürztes Huhn
Originally prepared for the Caerthen Culinary and Performing Arts Collegium & Competition, August 29, A.S. XXXIII (1998 c.e.).
This is a redaction of a recipe from the Harleian MS. I chose it because it utilized many of the spices I brought back from a trip to Pennsic: namely cubeb, galingale, saunders, and saffron.
Due to limited time, and also because I did not wish to aggravate old repetitive stress injuries in my wrists, I used a food processor to grind the chicken, rather than chopping it by hand. I also used a blender to puree the parsley for the same reasons. This resulted in a greater degree of consistency in the finished dish than would have been achieved otherwise.
Two of my spices were also more finely ground than they would have been in a medieval kitchen, as I used powdered cinnamon and ground my galingale finely in a spice grinder. I decided that a more even distribution of flavors, along with the benefit that diners would not have to spend half the meal picking tree bark out of their teeth, made up for a less authentic technique.
The original recipe does not mention steeping the saffron in chicken broth to bring out the color, but I have used this technique before with great success, and so I chose to use it here.
As this was originally presented as an entry in an Arts and Sciences competition, the finished dish was presented in a modern chafing dish in order to hold it at a safe temperature until judging was complete.
Take gode wyne, & Sugre next Aftyrward, & cast to-gedere; (th)enne take whyte Gyngere, and Galyngale, & Canel fayre y-minced; (th)en take Iuse of Percile & Flowre of Rys,& Brawn of Capoun & of Chykonnys I-grounde, & cast thereto; An coloure it wyth Safroun & Saunderys, an a-ly it with (y)olkes of Eyroun, & make it chargeaunt; and whan (th)ou dresset it yn, take Maces, Clowes, Quybibes, and straw a-boue, & serue forth.
Harleian MS 279; Arwen Southernwood, The Stewpot Period Culinary Guild (SCA)