[Sca-cooks] Le Menagier's chicken in orange sauce

[jenne at fiedlerfamily.net]

> >     Take the oranges and slice them in white verjuice and white wine,
> >     and put them to boil, and put in ginger; and put your poultry to
> >     cook in this.
>
> I don't have PD or Le Menagier in front of me, but from an
> organizational standpoint it would seem to make sense. And this looks
> like a pretty simple recipe: basically you're reheating roast poultry
> (probably quartered) in a sourish sauce. Note that the recipe is for
> pouchins (spring chickens) or partridges or pigeons, all smaller than
> your typical modern roast chicken.

Hm, I was thinking you were supposed to cook the poultry in the wine,
rather than roasting it first and re-heating it. Master A., what makes you
think it would be a reheating dish?

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"And sin, young man, is when you treat people as things. Including
yourself. That's what sin is." -- Terry Pratchett, _Carpe Jugulum_