Chicken hotchpotch
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Chicken hotchpotch". [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:

Chicken hotchpotch. Take your chicken, dismember it, and fry it lightly in lard. Take a bit of grilled bread and some chicken livers, steep in wine and beef broth, and boil with your meat. Grind ginger, cassia and grains_of_paradise, and steep in verjuice. It should be clearish black and not too [thick?].



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]

Chykens In Hocchee. XXXIIII. Take Chykenns and scald hem. take parsel and sawge withoute eny oþere erbes. take garlec an grapes and stoppe the Chikenns ful and seeþ hem in gode broth. so þat þey may esely be boyled þerinne. messe hem an cast þerto powdour dowce. [Forme of Cury]

.xxxiiij. Chykens in hocche. Tak chykens & scald hem, take persel, & sauge with outen eny othere erbes, tak garlek & grapes & stap the chykene ful & seeth hem in gode broth, so that they may esely be boyled therinne, messe hem & cast therto poudour douce. [Fourme of Curye [Rylands MS 7]]

[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
lard
bread
liver
wine
beef
broth
ginger
cinnamon
grains_of_paradise
verjuice


[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 "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:23>. Accessed on October 20, 2019, 2:22 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:34>. Accessed on October 20, 2019, 2:22 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:34>. Accessed on October 20, 2019, 2:22 am.




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