| Hungarian Chicken |
| Ein New Kochbuch. Marx Rumpolt. 1581, Transcribed and translated by Barbara Benson. |
|
2. Auf Ungarisch gelb eingemacht Hennen. Nimm Apfel und Zwibel / auch Limonien / hack sie klein Nimm darnach ein Rindtfleischbrühe / und setz sie zu / und laß sieden / biß daß gar eingekocht. Nimm die Hennen / die gesotten ist / und doch noch sieden bedarf / thu das Gehack in ein uberzinten Fischkessel / geuß lauter Wein und ein wenig Essig darein / leg die Hennen darein / und laß darmit sieden / machs darnach ab mit Gewürz / Pfeffer und Saffran / und zuckers wohl / laß darmit sieden / dz ein kurtze Brühe gewinnet. Du kanst auch wohl ein wenig Brot darein hacken / so wirt es ein wenig dick davon / schneidt ein wenig Bertrumkraut daran / oder magst Limonien darein schneiden fein breit / so ist es gut und zierlich. |
| Yellow preserved chicken in the Hungarian Style Take Apple and Onion/ also lemon/ chop them small/ Take thereafter a Beef Broth/ and set them to/ and let (them) simmer/ until they are well cooked/ Take a chicken/ that has been boiled/ and do not cook overmuch/ this you chop into a tinned Fishpot/ pour clear wine and a little vinegar therin/ have the chicken therein/ and let it simmer therewith/ thereafter season with/ Pepper and Saffron/ and add Sugar/ let it simmer therewith/ until you have won a small broth/ you can also add a little chopped Bread therein/ so it wil be a little thick/ cut a little Bertrumkraut thereon/ or make lemon therein sliced nicely thin/ so it is good and welltasting. |
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4 C
|
Peeled and Chopped Apples |
|
4 C
|
Peeled and Chopped Onions |
|
2 1/2
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Lemons |
|
2 C
|
Chicken Broth |
|
4 lbs
|
Chicken Legs, Thighs and Breasts |
|
3/4 C
|
White Wine (Reisling) |
|
1 T
|
White Wine Vinegar |
|
1/4 t
|
Pepper |
|
2 t
|
Salt |
|
20 threads
|
Saffron |
|
1 T
|
Sugar |
Peel and chop apples and onions. Put into pot. Peel 1 and ½ lemons and remove pith from membranes, removing seeds at the same time over the pot so as not to lose any juice. Cover and simmer until they become soft. Place chicken in water and bring to a boil, simmer for 15 - 20 minutes or until lightly poached. Crush Saffron and steep in wine. Add wine, vinegar and spices to the apple mixture. Then add partially cooked chicken. Simmer covered for 20 minutes then remove cover to reduce. If the chicken is getting too done remove from the sauce and hold while reducing sauce further. Slice one whole lemon with the rind on very thinly. Stir into chicken and sauce just before serving.
