Baronial 12th Night - Guissell- Bread Dumplings Harl. MS 4016, 1450
|Spatchcocked roast chicken served with "farce" balls and giussel along with pickled blueberries (pickled barberries)|
Guissell. (Note: Taken from Douce MS.) Take faire capon broth or of beef, and set it over the fire and cast thereto minced sage, parsley and saffron, and let it boil; and strain the white and the yolk of eggs through a strainer, and cast thereto grated bread and meddle it all together with your hand, and caste the stuff to the broth into the pan; and stir it fare and soft till it come together, and curded; and then serve it forth hot.
Guissell- bread dumplings Harl. MS 4016, 1450
2 cups bread crumbs (1/2 cup sage and onion stuffing mix and 1 1/2 cups bread crumbs)
1/2 tsp salt
1/4 tsp. pepper
1 small onion minced and parboiled
4 cups broth
1 tsp. sage
1 tbsp. parsley
Pinch of saffron
Served as side dish
Put your breadcrumbs, salt and pepper, (which was added for modern taste) into a bowl, create a well and add in your eggs one at a time until it starts to form lumps. Add your onions, and then enough water to form a smooth stiff "dough". If serving your dumplings dry (not in a flavored broth) add sage, parsley and omit the saffron.
Shape your dough into balls (I used a tablespoon) and drop them into boiling broth and remove with a slotted spoon when they begin to float. Serve.
Served as pottage
If you are not serving the dumplings dry, but are serving them in a flavorful broth, heat the broth, sage, parsley and saffron till it comes to a boil and then lower the heat to simmer. Shape your dough into balls, or add the dough in small batches until the dumplings float. Serve with broth.