VI - Broth of chickens (pullets)
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Libro di cucina / Libro per cuoco (Italy, 14th/15th c. - Louise Smithson, trans.), entitled "VI - Broth of chickens (pullets)". [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:

VI - Broth of chickens (pullets). If you want to make broth of chickens, take chickens and let them simmer, take almonds skinned and pounded and distemper with the broth of the chicken, and rose water and verjuice, and temper everything together. And then take cinnamon, ginger and cloves half ground, and half cut small, and put into this broth and let everything boil together. And then when it goes to the table, put the chickens into the broth, and see that it is good and hot. When you serve, put the sugar above the bowl and it will be a good 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]

For henne in brothe. Take, sethe þy henne and kut her wele On gobbettes, save alrons and þe pestle. Sethe thritté egges harde also, And hakke þe white and cast þer to In pot, with mynsud onyonus gode. First stepe þy brede of whete by þe rode, In þe same brothe besyde to lye Þy sewe, in put powder of peper þer by Of clowes, of gynger þer to þou take, Coloure hit with safroune for goddes sake. Do fyve 3olkes in on disshe, þenne Thre gobbettis of flesshe als of þat henne. Poure on þat sewe þat first was dy3t, To serve in sale by ful gode ry3t. [Liber cure cocorum [Sloane MS 1986]]

CAPON WATER. Put your capon or hen in a good clean pot which is newly tinned and well covered, so that nothing can escape, and put your pot in a pan full of water and boil until the capon or hen in the pot is cooked; then take out the capon or hen, and give the liquid left in the pot by the fowl to a sick person to drink. [Le Menagier de Paris]

To mak chekins in brothe tak and skald your chekins then tak parsly saige and other erbes and grapes and put it in the chekins and sethe them in good brothe and colour the brothe with saffron cast on pouder douce and salt it and serue it. [A Noble Boke off Cookry]

Dew water from a capon or chicken. Put your chicken or capon (completely dry) in a brand new earthenware pot that is enamelled and very clean, cover the pot well so that nothing can escape from it, put your pot in a pan of water, and boil it until your capon is cooked in the pot. Remove your capon, and remove from the pot the water that came from the completely dry (as was said) capon, and give this to the invalid because it is very good for fortifying, and all the body takes substance from it. [Le Viandier de Taillevent]

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


[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]

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[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 "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:59 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:59 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:59 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:59 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <>. Accessed on September 29, 2020, 7:59 pm.

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