To boyle Chickens in white broth
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To boyle Chickens in white broth". [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 boyle Chickens in white broth. TRusse your Chickens fit to boyle, as was before shewed in the Rabbets, cut two or three Dates in small pieces: take a piece of whole Mace: thicken your broath with Almonds: Season it with Uergis, and a little Pepper. Garnish your Dish sides with sweet Sucket & Sugar, after you haue seasoned your broth. Jn like sort you may boyle a Capon, but then you must put Marrow into your white broth. Jf you dislike Mutton broth then boyle it by it selfe in fayre water till it turne as white as a Curd. But the French men follow the other way, and it is the better.



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 boyle Chickins in White-broth. TRusse and parboyle them very white: then put them with sweet Hearbes into a Pipkin, with Mace, pieces of Sinamon, chop a little Parsley but course, and straine the yolkes of foure or fiue Egges, with a little Uergis, which must bee put in when they are ready to be taken from the fire. Garnish your Dish. [A NEVV BOOKE of Cookerie]

To boyle Chickins in White-broth. TRusse and parboyle them very white: then put them with sweet Hearbes into a Pipkin, with Mace, pieces of Sinamon, chop a little Parsley but course, and straine the yolkes of foure or fiue Egges, with a little Uergis, which must bee put in when they are ready to be taken from the fire. Garnish your Dish. [A NEVV BOOKE of Cookerie]

[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
dates
mace
nuts
pepper
sugar
marrow
sheep


[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 "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:13>. Accessed on October 23, 2019, 4:11 am.




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