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Vi - broth Of chickens (pullets)

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

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.


Other versions of this recipe:

For henne in brothe (Liber cure cocorum [Sloane MS 1986])

CAPON WATER (Le Menagier de Paris)

Chekins in brothe (A Noble Boke off Cookry)

Dew water from a capon or chicken (Le Viandier de Taillevent)

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