This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at
the University of Michigan's "Corpus of Middle English Prose and Verse"
lxxxx - Hennys in Gauncelye. Take Hennys, an roste hem; take Mylke an Garleke, an grynd it, an do it in a panne, an hewe thin hennys ther-on with 3olkys of eyron, an coloure it with Safroun an Mylke, an serue forth.
Other versions of this recipe:
Hennes in gauncel (Liber cure cocorum [Sloane MS 1986])
To mak hennys in gauncelle (A Noble Boke off Cookry)
Links to modern interpretations:
Hennys in Gauncelye
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2016/12/harleian-ms-279-ab-1430-lxxxx-hennys-in.html
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