[Sca-cooks] A Challenge

Ana Valdés 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
> chekins.
> 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.
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