Take parcelly, Sauge, Isoppe, Rose Mary, and tyme, and breke hit bitwen thi hondes, and stoppe the Capon there-with; colour hym with Safferon, and couche him in a erthen potte, or of brasse, and ley splentes underneth and al about the sides, that the Capon touche no thinge of the potte; strawe good herbes in the potte, and put thereto a pottel of the best wyn that thou may gete, and none other licour; hele the potte with a close led, and stoppe hit aboute with dogh or bater, that no eier come oute; And set hit on the faire charcole, and lete it seeth easly and longe till hit be ynowe. And if hit be an erthen potte, then set hit on the fire whan thou takest hit downe, and lete hit not touche the grounde for breking; And whan the hete is ouer past, take oute the Capon with a prik; then make a sirippe of wyne, Reysons of corance, sugur and safferon, And boile hit a litull; medel pouder of Ginger with a litul of the same wyn, and do thereto; then do awey the fatte of the sewe of the Capon, And do the Siryppe to the sewe, and powre hit on the capon, and serue it forth.
Two Fifteenth Century p. 72/68
The addition of the extra broth, bread, and vinegar seemed a bit confusing to me at first, but after making the sauce according to the period receipt, I found that the medieval recipe actually makes a great deal of sense. The bread crumbs, broth, and vinegar mixture not only thickens the broth but also makes an excellent binding agent for the cinnamon, which does not need to be strained out as is specified in many other period sauces containing "canelle."
Take an Henne, and rost hure almoste y-now, an choppe hyre in fayre pecys, an caste her on a potte; an caste žer-to Freysshe brože, & half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with že Same brože, fayre brede & Vynegre: an whan it is y-now, serue it forth.
Take a hen, and roast her almost enough, and chop her in fair pieces, and cast her in a pot; and cast thereto Fresh broth, & half Wine, Cloves, Maces, Pepper, Cinnamon, and steep it with the Same broth, fair bread & Vinegar: and when it is enough, serve it forth.
Gelyne - from French Gelin, hen.
dubatte - a rough translation would be "broth of wine." The word is probably a corruption of the French Jus bâtard. Bâtard refers to Bastard, a sweet Spanish wine.
half Wyne - slightly or only half fermented wine.
Austin, Thomas: Two Fifteenth-Century Cookery-Books; A Boke of Gode Cookery
Mawmenny is a popular dish, unique to Anglo-Norman cuisine. It appears relatively frequently on surviving menus of elaborate feasts. It was often served in the same dish (one side one, the other the other) with Blanc Desire (sometimes called Blanc de Syry, later Blaundisorry).
There are really two different dishes here. One has a broth base; the other is cooked in wine. I've made both, and prefer (my version of) the wine-based to (my version of) the broth-based. There is also an obvious choice whether to grind the meat or leave chunks. They appear most frequently to have ground it all to gruel. I prefer discrete pieces of meat. This does not much influence the flavor, but does affect how moderns respond to the dish. The first time I made this, I didn't use any water, just wine. "Drunken chicken", my personal name for this, refers roughly equally to the state of the dish if made diluted, or the state of the diner if not.
Wyn; braun of chapoun ipolled al to poudre, & soththen do thryn to boillen with the wyn; alemauns igrounden al drughe & idon thryn, & poudre of clowes idon thryn; alemauns ifried schulen beon idon thryn, & ther schal gret vlehs beon igrounden, & sucre fort abaten the streynthe of the specerie; the colour shal beon inde.
Curye on Inglysch, DC 7, 45
For to make maumene, tak the thyys other the flesch of the caponys. Sethe hem & kerf hem smal into a morter & tak mylk of almandys wyth broth of fresch buf, & do the flesch in the mylk or in the broth & do yt to the fyre, & myng yt togedere wyth flour of rys othere of wastelys als charchant als the Blank de Sure, & wyth the gholkys of eyryn for to make yt gholow, & safroun. & wan yt ys dressyd in dysches wyth Blank de Sure, straw vpon clowys of gelofre & straw vbon powder of galentyn, & serue yt forthe.
Curye on Inglysch, DS 30, 68
Tak figges & reysnes & wasch hem in ale & braye hem wel in a mortere, & do therto wyn, & braye the flesch on hennes or capounes & do therto. & do good almound melk in a pot, & do therto thyn thynges, & stere wel togedere & make it for to sethe. & coloure it with blod of a goot or of a pygg & lok it be sothe & grounde & streyned, & put therto poudere of gyngere & of galyngale & clowes & greyn de parys, & sesen it with sugre & salt it, & do it fro the feere.
Curye on Inglysch, UC 25, 88
Take a potell of wyne greke and ii pounde of sugur; take and claryfye the sugur with a quantite of wyne & drawe it thurgh a straynour in to a pot of erthe. Take flour of rys and medle with sum of the wyne & cast togydre. Take pynes with dates and frye hem a litell in grece other in oyle and cast hem togydre. Take clowes & flour of canel hool and cast therto. Take powdour gynger, canel, clowes; colour it with saundres a lytel yf hit be nede. Cast salt therto, and lat it seeth warly with a slowe fyre and not to thyk. Take brawn of capouns yteysed other of fesauntes teysed small and cast therto.
Curye on Inglysch, FoC 22, 102
Take the chese and of flessh of capouns or of hennes & hakke smal, and grynde hem smale in a morter. Take mylke of almaundes with the broth of freissh beef other freissh flessh, & put the flessh in the mylke other in the broth, and set hem to the fyre; & alye hem with flour of ryse or gastbon, or amydoun, as chargeaunt as the blanke desire, & with gholkes of ayren and safroun for to make hit ghelow. And when it is dressit in dysshes with blank desire, styk aboue clowes de gilofre, & strawe powdour of galyngale aboue, and serue it forth.
Curye on Inglysch, FoC 202, 144
Angharad ver' Rhuawn, SCA