Viaunde of Cypres Ryalle (Cold Chicken Mincemeat) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A great medieval Anglo/Norman SCA camping dish. Take the braun of capounes or of hennes ysothe or rosted and bray it in a morter small as myed bred, and take good almound melk lyed with amodyn or with floure of rys & colour it with safroun and boyle it wel. & carge it with rosted braun,and sesn with honey and salt, and florsche it with maces and quibybes. Redaction from Traveling Dysshes (serves 8-10 at feast or 4-6 as entree) Caellyn FitzHugh, Two Fifteenth Century Cookery Books,1430-1450, England and France Ingredients:
4 cups chicken, cooked and chopped into bite size pieces |
1 cup white wine |
1/4 cup sugar |
1/2 cup honey |
1/2 teaspoon ground cloves |
1/2 teaspoon mace |
1/2 teaspoon ginger |
1/4 cup ground almonds |
1/2 cup currants |
Directions:
1. Boil the wine and sugar together for ten minutes or until it thickens and clings to the spoon. Add honey, spices, almond and currants, and boil for another 5 minutes.
2. Arrange the cold cooked chicken in serving dish. Pour the hot syrup over the chicken, and toss. Chill well; serve cold.
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