[Sca-cooks] A Challenge to Find a Dish

[JPC]

thank you

and yes that will suffice.

Christopher
----- Original Message ----- 
From: "Laura C. Minnick" <lcm at jeffnet.org>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, September 07, 2005 7:20 PM
Subject: Re: [Sca-cooks] A Challenge to Find a Dish


> At 03:33 PM 9/7/2005, you wrote:
>>Please post your redaction!
>>
>>Thank you,
>>Christopher
>
> Mmblememlbele....
>
> I usually cook directly off of the recipe, but I'll try to reconstruct 
> what I did...
>
>>>>Chekyns in browet
>>>>
>>>>--------------------------------------------------------------------------------
>>>>
>>>>This is an excerpt from Liber cure cocorum.
>>>>The original source can be found on Thomas Gloning's website.
>>>>
>>>>Chekyns in browet. Take chekyns, scalde hom fayre and clene. Take 
>>>>persole, sauge, oþer herb3, grene Grapus, and stope þy chekyns with 
>>>>wynne. Take goode brothe, sethe hom þerinne, So þat þay sone boyled may 
>>>>be. Coloure þe brothe with safrone fre, And cast þeron powder dowce, For 
>>>>to be served in goode mennys howse.
>
> I used a roasting chicken because that's what they had at Safeway. I took 
> a handful of parsley, some sage, some rosemary, and chopped them up 
> together. I took some Thompson's seedless grapes (again, because those 
> were the green grapes available when I was at the store, and I didn't have 
> time to go elsewhere), a softball-sized bunch,split each grape in half, 
> and mixed them in with the herbs. I pulled the giblets out of the chicken 
> and rinsed it thoroughly inside, then stuffed the grapes and herbs inside, 
> and pinned it closed with a bamboo skewer. *note*- the recipe says to 
> stuff the chicken with 'wynne'- which is not wine! 'Wyn' or 'win' is wine- 
> the word 'wynne' is either the word 'joy' (from the OE) or the verb 
> 'gather' or 'come'. Which make more sense to me than trying to stuff or 
> stop up a chicken with wine! So I gathered the opening and pinned it 
> closed with my skewers. I boiled the chicken in a pot of broth (Knorr's 
> cubed- travels better than canned) with a generous amount of saffron (I 
> happen to like saffron) until the joints were loose (at home about 45 min- 
> but in camp with the wind blowing, about an hour and ten), turning it over 
> two or three times. When it was done, I wrestled it out of the pot and 
> into the serving dish, pulled out the skewers, and loosened up the 
> stuffing, then sprinkled a bit of cinnamon sugar over it (I don't know 
> where my powder douce went to, but it wasn't in my cook basket) and gave 
> it to Edouard to carve. People ate and made nummy noises, so I guess it 
> was good.
>
> Will that suffice?
>
> 'Lainie
> ___________________________________________________________________________
> "No people can be great who have ceased to be virtuous."
> Samuel Johnson: An Introduction To The Political State of Great Britain
>
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