For to make Chekyns in sauce
PERIOD: England, 1500 | SOURCE: A noble boke of festes ryalle and Cokery | CLASS: Authentic
DESCRIPTION: Chicken in a wine sauce
For to make Chekyns in sauce.
To make Chekyns in sauce / take chekyns and choppe theym for comons / but for a lorde take hoolle checkyns and boyle theym in swete brothe of beif with a quantyte of wyne / and whan they be nygh ynough take oute the chekyns and bete egges in a morter with sage and percely and alay it with wyne & drawe it through a strayner & put therto pouder of clowes an once of suger an once of canelle / & a lytell vyneger & colour it with saffron and salte it than couche the chekyns in disshes and put the syrupe aboue and serue it.
- A noble boke of festes ryalle and Cokery. London: Richard Pynson, 1500.
GODE COOKERY TRANSLATION:
For to make Chickens in sauce.
To make Chickens in sauce / take chickens and chop them for commons / but for a lord take whole chickens and boil them in sweet broth of beef with a quantity of wine / and when they be nigh enough take out the chickens and beat eggs in a mortar with sage and parsley and allay it with wine & draw it through a strainer & put thereto powder of cloves an ounce of sugar an ounce of cinnamon / & a little vinegar & colour it with saffron and salt it then couch the chickens in dishes and put the syrup above and serve it.
Combine the wine and beef broth in a large soup pot or saucepan. Add the chicken and boil until fully cooked.
In a food processor or blender, combine the eggs, sage, parsley, & additional wine into a smooth sauce-like consistency. Place in a saucepan and bring to a low boil; while simmering add the cloves, sugar, cinnamon, & enough vinegar to add a slightly tart taste. Colour with saffron and add salt to taste.
Lay the cooked chicken in serving dishes or platters and cover with the sauce. Serve.
A Boke of Gode CookeryMedieval Recipe Translations
For to make Chekyns in sauce © 2003 James L. Matterer
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