Recipe by Daniel Myers
This dish looks very similar to any number of Indian recipes, small chunks of meat in a reddish-brown gravy. The fact that I tried it served over rice most likely added to this mental association. At a proper medieval dinner though, this would have most likely been served in a bowl over bread or toast.
1 pound chicken
2 cups almond milk
2 egg yolks
2 Tbsp. rice flour
1 Tbsp. sugar
1/4 tsp. galingale
1/4 tsp. salt
1/8 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. mace
Chop the chicken finely and place in a large pot. Whisk together almond milk egg yolks and rice flour, and add to chicken. Add spices and bring to a low boil. Simmer until thick, and serve hot.
Source [Forme of Cury, S. Pegge (ed.)]: FOR TO MAKE MAWMENNY. XX.IX. XIIII. Take þe chese and of Flessh of Capouns or of Hennes. & hakke smale in a morter. take mylke of Almandes with þe broth of freissh Beef, oþer freissh flessh. & put the flessh in þe mylke oþer in the broth and set hem to þe frye. & alye hem up with flour of Ryse. or gastbon. or amydoun. as chargeant as with blanke desire. & with zolkes of ayren and safroun for to make it zelow. and when it is dressit in disshes with blank desire styk above clowes de gilofre. & strewe Powdour of galyngale above. and serue it forth.
Source [Forme of Cury, S. Pegge (ed.)]: Mawmenee. XX. Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of erthe take flour of Canell. and medle with sum of the wyne an cast to gydre. take pynes with Dates and frye hem a litell in grece oþer in oyle and cast hem to gydre. take clowes an flour of canel hool and cast þerto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt þerto. and lat it seeþ; warly with a slowe fyre and not to thyk, take brawn of Capouns yteysed. oþer of Fesauntes teysed small and cast þerto.
Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Malmenye Furne. Take gode Milke of Almaundys, & flowre of Rys, & gode Wyne crete, or the brawn of a Capoune, other of Fesaunte, & Sugre, & pouder Gyngere, & Galyngale, & of Canelle, & boyle y-fere; & make it chargeaunt, & coloure it with Alkenade, other with Saunderys; & if it be Red, a-lye it with olkys of Eyroun; & make smal cofyns of dow, & coloure hem with-owte, & bake on an ovyn, & coloure with-ynne & wyth-oute; then haue Hony y-boylid hote, & take a dyssche, & wete thin dyssche in the hony, & with the wete dyssche ley the malmenye & the cofyns; & whan they ben bake, & thou dressest yn, caste a-boue blaunche pouder, Quybibe, mace, Gelofre; & thanne serue it forth.
Source [MS Harley 5401, S. Wallace (trans.)]: Mawmeny. Recipe brawne of capons or of hennys & dry þam wele, & taise þam small; þan take thyk mylk of almonds & put þe saide brawne þerto, & styr it wele ouer þe fyre, & seson it with suger & powder of canell, with mase & quibibs & anneys in confete, & serof it forth.
Published: January 13, 2007
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