SC - BLOMAETH HØNS

[Sue Clemenger]

I kinda thought of it as individually pastried pieces of chicken.  And
the other versions of this same recipe (Danish translations) have
slightly different tacks--one suggests shaping the chopped meat around
the bones to look like chicken legs, wrapping them in pastry and baking
them in the oven, and the other is more like a chicken meatball, dipped
in a batter and deep fried.
The whole diverse possibilities are what really intrigue me with this
stuff....I've bought myself a whole bunch of chicken, and will be trying
out different variations over the next week or so.  If I come up with
anything sensible, I'll post results to the list, if people'd like. 
(Mind you, I'm not promising anything earthshaking....I've done a LOT of
SCA cooking, but very little redacting...so this is new for me)
- --Maire

Seton1355 at aol.com wrote:
> 
> As I understand this recipe, one is actually making a chicken pie with bones
> in the pie.  Why does one leave bones in the pie?
> Phillipa
> 
> >>>>>>Apart from the aforementioned chicken-in-a-rock, the only candidate I
> can think of is Blomaeth Høns.
> 
> "RECIPE 21 -- (BLOMAETH HØNS)
> 
> One should take chickens and scald them and tear them apart and cut all
> the meat from the bone and shred it small. Then boil the bones and take
> off the broth and wind the meat around the bones. Sprinkle some powder
> of cinnamon on it and then place it in a dough that is made of wheat
> flour and a beaten egg and then cook it in butter or lard. It is called
> 'blomaeth høns'."
> 
> Could that be it?
> 
> Adamantius>>>>>>>>
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