Since my kitchen is being remodeled and I am unable to cook I thought I might try something a little different. The plumbing and electric have been completed and the tile is laid, simply waiting to be grouted. Soon, very soon....I will be back to interpreting again.
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Thank you!
Harliean MS 279 (about 1430) Smale Byrdys y-stwyde - Small Birds Stewed - chicken or other small fowl stewed gently in a flavorful broth made of wine, seasoned with onions, saffron, and medieval spices. When this was tested the commentary ran from unintelligible mumbling around spoonful's of soup, to groans of pleasure and an excited exclamation of "You have GOT to get this recipe to my mom".
Harleian MS. 279 (ab 1430) - .lxxxx. Hennys in Gauncelye - Chicken in Garlic Cream Sauce - a classic dish that is still enjoyed in modern times. A beautifully golden cream sauce, seasoned liberally with garlic served with chicken. Fit for king!
Harleain MS 279 (ab. 1430) Henne in Bokenade - Stewed Chicken in Sauce - This is a very comforting and filling dish, which could be made as saucy or as brothy as the cook desires. This dish is on my "must serve at a future feast" list. Tender bits of chicken served in its own broth, thickened with eggs and seasoned with sage, hyssop, parsley, mace, saffron and a bit of vinegar. It caused quite the uproar with the taste testers, who finally battled it out with a game of paper, rock and scissors to see who scored the leftovers.
