Title: Spicy Chicken in Orange Sauce (Scottish Elizabethan)
Categories: British Medieval Sauce Chicken
Yield: 6 Servings

		** British Measurements **
5	lb	Chicken; cut into pieces
		Salt & freshly milled black
		. pepper
		Flour
1	oz	Butter
1	tb	Vegetable oil
1/4	pt	Chicken stock
3	oz	Dry white wine
9	oz	Orange juice
2 1/2	ts	Dried orange peel
	pn	Ground mace
	pn	Ground rosemary
	pn	Ground cinnamon
	pn	Ground ginger
1	ts	Sugar
8	oz	Prunes; stoned
2	oz	Currants
6	sl	Wholemeal toast
		Orange slices to garnish

Dust the chicken pieces with seasoned flour. Heat the butter and oil in a heavy casserole and brown the chicken pieces all over, a few at a time, adding more fat as necessary. Remove them from the pan with a slotted spoon and set aside. Add all the other ingredients except toast and the orange slices to the casserole and mix together well. Replace the browned chicken pieces in the casserole, cover with a lid and place in a moderate oven (350oF / 180oC / gas mark 4) for about 1 to 1 1/2 hours, or until the chicken is tender. Adjust the seasoning as necessary and arrange the pieces of chicken on buttered toast. Spoon the orange sauce over and decorate with orange slices.

Makes about 6 servings. ** A Book of Historical Recipes ** : by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7

Scanned and formatted for you by The WEE Scot -- pol mac Griogair

ORIGINAL RECIPE::

To boyle a Capon with Orenges after Mistress Duffelds Way : (dated from 1597 AD)

"Take a Capon and boyle it with Veale, or with a marie (marrow) bone, or what your fancy is. Then take a good quantitie of that brothe, and put it in an earthen pot by it selfe, and put thereto a good handful of Currans, and as manie Prunes and a fewe whole maces, and some Marie, and put to this brothe a good quantitie of white Wine or of Claret, and so let them seeth softlye together: Then take your Orenges, and with a Knife scrape of all the filthinesse of the outside of them. Then take them in the middest, and wring out the juyce of three or foure of them, put the juyce into your brothe with the rest of your stuffe. Then slice your Orenges thinne, and have uppon the fire readie a skillet of faire seething water, and put your sliced Orenges into the water and when that water is bitter, have more readie, and so change them still as long as you can find the great bitternesse in the water, which will be five or seven times, or more. If you find need; then take them from the water, and let that runne cleane from them; then put close orenges into your potte with your brothe, and so let them stew together til your Capon be readie. Then make your sops with this broth, and cast on a little Sinamon, Ginger and Sugar, and upon this lay Capon, and some of your Orenges upon it, and some or your Marie, and towarde the end of the boyling of your brothe, put in a little Vergious, if you think best."

From: Fred Ball Date: 30 Nov 96 National Cooking Echo Ä

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