Gelyne in Dubbatte
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Original RecipeGelyne in dubbatte (from Harleian MS 279 & Harleian MS. 4016)Gelyne in dubbatte. Take an Henne, and rost hure almoste y-now, an choppe hyre in fayre pecys, an caste her on a potte; an caste þer-to Freysshe broþe, & half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with þe Same broþe, fayre brede & Vynegre: an whan it is y-now, serue it forth. Translation: Hen in wine-broth. Take a hen, and roast her almost enough, and chop her in fair pieces, and cast her in a pot; and cast thereto Fresh broth, & half Wine, Cloves, Maces, Pepper, Cinnamon, and steep it with the Same broth, fair bread & Vinegar: and when it is enough, serve it forth. 
Modern RedactionIngredients:
1 chicken roasted and cut into serving pieces Method:Add half the stock, the wine and the spices to a pan and bring to the boil then reduce the heat to a simmer. In a separate pan bring the remaining stock to a boil then add the breadcrumbs and vinegar, stirring well to yield a smooth mixture. Remove from the heat and add the wine mixture, stirring until thickened. Pour over chicken pieces arranged in a casserole dish then place in an oven pre-heated to 190°C and bake for 45 minutes. |
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