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chicken Hotchpotch

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 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?].


Other versions of this recipe:

Chykens In Hocchee (Forme of Cury)

Chykens in hocche (Fourme of Curye [Rylands MS 7])

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