Title: Cold Spiced Chicken England, 15th Century
Categories: British Medieval Chicken Side Main
Yield: 4 Servings

1	c	White wine
1/2	c	Sugar
1/2	c	Honey
1	ts	Ground cloves
1/4	c	Raisins
1	ts	Grated lemon peel
3		Egg yolks
2 1/2	c	(1-1/4 lb) cooked chicken; finely chopped
2		Egg whites; optional
"Vyau	nd d	e Cyprisse Ryalle"

: Make a syrup of the wine and sugar and boil for 10 minutes, until thickened. Reserve 4 tablespoons (1/4 cup). Add the honey, cloves, raisins, and lemon peel, then bring to the boil and simmer for 2 minutes. Beat the egg yolks in a bowl and stir into the syrup. Pour back into the saucepan and cook, stirring over low heat, without boiling, until thickened. Stir in the chicken. Pour into a 3-pint dish and pour the reserved syrup over the top. Chill thoroughly. If you prefer a fluffier texture, fold in 2 whipped egg whites at the end, before pouring into the dish."

This dish was served [as a side dish] at the coronation feast of Henry IV at Westminster on 13 October, 1399.

From "Two Fifteenth Century Cookery Books". Updated and compiled by Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1992. Typos by Jeff Pruett. From: Jeff Pruett Date: 19 Dec 96 National Cooking Echo Ä

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