Schyconys with the Bruesse
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Original RecipeSchyconys with the Bruesse (from Harleian MS 279)Schyconys with the bruesse. Take halfe a dosyn Chykonys, & putte hem in-to a potte; þen putte þer-to a gode gobet of freysshe Beef, & lat hem boyle wyl; putte þer-to Percely, Sawge leuys, Saurey, noyt to smal hakkyd; putte þer-to Safroun y-now; þen kytte þin Brewes, & skalde hem with þe same broþe; Salt it wyl. Translation: Stewed Chicken. Take one half dozen chickens, & put them into a pot; then add a good piece of fresh beef, and let them boil well; add parsley, sage leaves, savory, not too small chopped; add saffron; then cut toast into pieces, & scald them with the broth; salt it well. 
Modern RedactionIngredients:
1 chicken, cut in portions Method:In a large pot cover the chicken and beef with water and bring to the boil. Reduce heat, stir in spices, and allow to simmer until the chicken is tender. Place the bread pieces on serving platter; pour a little of the broth over the bread, then place chicken pieces and beef on top. |
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