[Sca-cooks] A Challenge
agora158 at gmail.com
Fri Aug 26 07:33:01 PDT 2011
Blanc-manger is always nice, here is a modern adaptation but you can have
the recipe from the period cookbooks,
On Fri, Aug 26, 2011 at 4:21 PM, Daniel Myers <dmyers at medievalcookery.com>wrote:
> > -------- Original Message --------
> > From: yaini0625 at yahoo.com
> > Date: Thu, August 25, 2011 9:39 pm
> > To my esteem collegues-
> > I am throwing the oven mitt down as a challenge.
> > I need ideas on how to create a period Shakespearen chicken dish for 4-5
> year olds. It is for a preschool age Shakespeare play.
> > Bless Bless
> > Aelina
> Ok, the recipe below should be pretty easy (even in large quantities)
> and still have the right flavor. For a lot of small kids I'd serve it
> in bowls with plastic flatware and lots of paper towels. Please note
> that I haven't tried it out yet, so the proportions and cooking time may
> be off. You might want to add a little salt as well.
> - Doc
> Shakespeare's Chicken
> 2 lbs. chicken (legs and thighs)
> 1 cup grapes
> 2 Tbsp. butter
> 1 tsp. cinnamon
> 1 tsp. sugar
> Place all ingredients into a deep pie crust, cover, and bake at 350°F
> until the meat reaches an internal temperature of 165°F - about 50
> minutes. Serve on slices of toasted bread.
> If desired, cook in a dutch oven or casserole instead of a pie crust.
> Source [The Good Housewife's Jewell (1596), T. Dawson]: An other
> bakemeate for Chickins. Firste season your Chickins with Suger, sinamon
> and ginger, and so lay them in your pye, then put in vpon them
> Gooseberies, or grapes, or Barberies, then put in some sweete Butter and
> close them vp, and when they be almost baked, then put in a Cawdle made
> with hard egges and white wine, and serue it.
> Source [A Proper newe Booke of Cokerye (1575), A. Veale]: Chekins upon
> Soppes. Take sorel sauce a good quantite and put in Cinomone and Suger,
> and let it boyle and powre it upon the soppes, and then laye on the
> Source [The Treasurie of commodious Conceits (1573), J. Partridge]: To
> bake Chickins. Chapter. iii. TAke and trusse your Chickins, the feete
> cut off, put them in the Coffin: the for euery chickin put in euery Pye
> a handfull of Gooseberies, & a quatity of butter about euery Chickin:
> then take a good quantitie of Suger and Sinimon with sufficet salt, put
> them into the Pye, let it bake one howre and a halfe, when it is baken
> take the yolke of an egge & half a Goblet of veriuce wt sufficient suger
> sodden together, put in the pye & serue it.
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
"When once you have tasted flight, you will forever walk the earth with your
eyes turned skyward, for there you have been and there you will always long
— Leonardo da Vinci
More information about the Sca-cooks