| Bruette Saake |
| Two Fifteenth Century Cookbooks |
| .Cxiij. Bruette saake.--Take Capoun, skalde hem, draw hem, smyte hem to gobettys, Waysshe hem, do hem in a potte; ženne caste owt že potte, waysshe hem a- en on že potte, & caste žer-to half wyne half Brože; take Percely, Isope, Waysshe hem, & hew hem smal, & putte on že potte žer že Fleysshe is; caste žer-to Clowys, quybibes, Maces, Datys y-tallyd, hol Safroune; do it ouer že fyre; take Canelle, Gyngere, tempere žin powajes with wyne; caste in-to že potte Salt žer-to, hele(Note: Cover. ) it, & whan it is y-now, serue it forth. |
| Take Capon, scald him, draw him, smite him into gobbets, Wash him, do him in a pot; then cast out the pot, wash him again on the pot, & cast there-to half wine half broth; take Parsley, Hyssop, Wash them, & hew them small, & put on the pot there the Flesh is; cast there-to Cloves, quebebs, Mace, Dates sliced, hole Saffron do it over the fire; take Cinnamon, Ginger, temper thin pottage with wine; cast in-to the pot Salt there-to, cover it, & when it is enough, serve it forth. |
|
10 lbs
|
Whole Chicken |
|
8 C
|
White Wine |
|
16 C
|
Chicken Broth |
|
1 1/2 C
|
Fresh Parsley |
|
1/2 t
|
Ground Cloves |
|
25
|
Cubebs |
|
1 t
|
Mace |
|
2 t
|
Hyssop |
|
pinch
|
Saffron |
| Dates | |
| Cinnamon | |
| Ginger |
Combine wine and chicken broth in a large stockpot. Bring to a boil. Cut up chickens into big pieces and place in boiling broth. Add parsley and cloves to stock. Put mace, cubebs and hyssop into a muslin bag, tie tight and beat with spoon and then add to stock. Boil covered until the chicken is done. Remove chicken and allow to cool enough to handle. Remove flesh and discard skin and bones. Chop flesh coarsely and return to pot. Add cinnamon and ginger to a small amount of wine and stir into solution. Add spiced wine and dates to pot. Cook until flavors meld and then serve.
