Title: Chicken with Pine Nuts England, 1378
Categories: British Medieval Chicken Main
Yield: 6 Servings

4	c	Milk
4		To 5 sprigs parsley
1		Sprig sage
1		Sprig hyssop (1 ts dried hyssop)
1		To 2 sprigs summer savoury or 1 tsp dried savoury
1/4	ts	Pepper
1	ts	Salt
1		Capon
2	tb	Pine-nuts
1	ts	Saffron
1/2	c	Honey
1		Or 2 egg yolks

: Put the milk in a braising pan with the chopped herbs, salt, and pepper. Simmer until the herbs have flavoured the milk and it is reduced by half. Meanwhile cut the chicken into serving pieces, as for fried chicken. Grill them until browned and partly cooked. Pour the milk and herbs into a large saute' pan. Bring to a boil and add the chicken pieces, pine-nuts, saffron, and honey. Simmer until the chicken is tender. If the milk needs thickening, whisk the egg yolks with some of the milk, return to the pan and stir until thickened, but do not let the mixture boil.

The original: Take gode cow milke and do it in a pot, take parsley, sauge, ysop, savoury, and other good herbs, hew them and do them in the mylke and seeth them, take capon half roasted and smyte them in pieces and do thereto pynner and honey clarified, salt it and colour it with safron and serve it forth.

From _The Forme of Cury_, 1378 Updated and reprinted in _Seven Centuries of English Cooking_ by Maxime de la Falaise; Grove Press, 1992. Typos by Jeff Pruett. From: Jeff Pruett Date: 19 Dec 96 National Cooking Echo Ä

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