[Sca-cooks] MAY DAY! MAY DAY!

[Sue Clemenger]

Oh, sorry, Philippa (and everyone else <g>)....I was just thinking of
what Caointiarn needed.
The recipe is a redaction of "Viaunde of Cypres Ryalle," which comes
from _Two Fifteenth Century Cookery Books, 1430-1450, England and
France_, by Caellyn FitzHugh, according to the page in Caointiarn's
cookbook, which also says that the recipe is a simplified version of one
found in Cariadoc's Miscellany, so you should be able to find it there.
--Maire

Philippa Alderton wrote:
>
> --- Sue Clemenger <mooncat at in-tch.com> wrote:
>
> What's the recipe's name? Period? Locale? Would like
> to try it, add it to my files...
>
> Phlip
>
> > Don't buy the new copy, Caointiarn....it got left at
> > my house eons ago.
> > I'll give it to Morgan when I see her tomorrow.
> > The ingredients are:
> > 4 c. cooked, chopped chicken
> > 1 c. white wine
> > 0.25 c. sugar
> > 0.50 c. honey
> > 0.50 t. ea/ground cloves, mace, ginger
> > 0.25 c. ground almonds
> > 0.50 c. currants
> > --the wine and sugar are boiled together for 10
> > mins. or until thickened
> > and clinging to the spoon.  The honey, spices, and
> > currants are added,
> > and the mixture cooked for a further 10 mins.
> > For serving, arrange the cold chicken in serving
> > dishes, and pour the
> > hot syrup over all. Chill well and serve cold.
> > --Maire, to the rescue....;-)
>