To boile Chickins
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To boile Chickins". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

To boile Chickins. Straune your broth into a pipkin, & put in your Chickins, and skumme them as cleane as you can, and put in a peece of butter, and a good deale of Sorell, and so let them boyle, and put in all manner of spices, and a lyttle veriuyce pycke, and a fewe Barberies, and cutte a Lemman in pecces, and scrape a little Suger uppon them, and laye them vppon the Chickins when you serue them vp, and lay soppes vpon the dish.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

To boile Chickens. First you shall take Chickens and boyle them with grapes and with a racke of Mutton together and let the racke of mutton boyle before the Chickins one howre and a halfe, and then make a bunch of herbs with Rosemarie, Tyme, Sauory and Isope, and also Margerum, and binde them fast together, put them in the pot, and when you see your time put in your Chickyns with Parselie in their bellies and a little sweet butter, vergious, and pepper, & when you have so done, boyle your grapes in a little pipkin by themselues with some of the broth of the Chickins, but take heede you boyle not them too much, nor yet too lyttle, and then take the yolkes of sixe egges and straine them with a little broth of the pot, and when they are strayned put them in the pipkin to the grapes and stirre them and when they begin to boyle take them from the fire and stirre them a good while after you have taken them vp and then haue you Sypets readie in a platter, and laye your meate vppon it, and then take your Pypkins and grapes and all that is in them and poure it vpon the meate. And after this sort serue it in. [The Good Housewife's Jewell]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

chicken
broth
butter
sorrel
verjuice
barberries
lemons
sugar


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:15>. Accessed on April 2, 2020, 12:14 pm.




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