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chicken cumin Dish

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Chicken cumin dish. Cook it in wine and water, quarter it, and fry it in lard. Temper your broth with a bit of wine, sieve, and boil with your meat. Add just a bit of ginger and cumin steeped in verjuice and wine. Take plenty of egg yolks, beat them well, and thread them into your pottage at the back of the fire. Make sure that it does not curdle.


Other versions of this recipe:

For comyne sewe (Liber cure cocorum [Sloane MS 1986])

CHICKEN COMINY (Le Menagier de Paris)

For cominée of hens (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

To mak comyne (A Noble Boke off Cookry)

FOR TO MAKE COMYN (Forme of Cury)

Links to modern interpretations:

Medieval Cookery  

Daniel Myers
Medieval Cookery

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