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chekyns In sauge


This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Chekyns in sauge. Take chekenes and make hom clene and choppe hom, but a hole one for a lorde, and fethe hem, and when thai byn fothen pul of the skyn; then take sauge and parsel and grinde hom smal, ahd do therto harde zolkes of eggus ynowe, and tempur hom up with wyn, and drawe hom up thurgh a streynour into the pot; then loke hit be thik, and do therto clowes and sugur, and pouder of canel, and in the settynge doun put therto a lytel vynegur ; then couche the chekyns in platers, and poure the sewe (liquor) theron, and serve hit forthe colde.

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