Stierbach Cooks Guild

This came from Stefan’s Florilegium http://www.florilegium.org/ “A Translation of a 17th Century Romanian Cookbook” by Lord Petru cel paros Voda

Take 4 pre-cooked chicken breasts and chop into morsels.  Add 1 cup sour cream, salt, ¼ tsp nutmeg, ¼ tsp clove, ½ tsp cinnamon, ½ tsp pepper, ¼ cup nuts (pine or pistachio preferred but also almonds) 4 egg yolks beaten with 1 TBS lemon juice and meat stock to cover by one to two inches.  Boil until thickens.  Serve spinkled with sugar and cinnamon.

NOTES:  This was way too soupy to my taste.  Although George Lang says that Hungarians like soupy stews, this didn’t work for me.  Great taste but I would have added just enough liquid so it didn’t completely cover the chicken, then added eggs and sour cream.

Chicken Dumplings – From Sabrina Weslerin.  This is an excellent translation webpage with a lot of Germanic recipes.

193 How to make chicken dumplings

Take the meat from two chickens. After it is cooked chop it finely, mix grated Parmesan cheese in with it and color it yellow and stir it together. You should also put mace and pepper into it. After that prepare a dough. Make a thin flat cake and put the above described filling on it and form it into a dumpling and join the two ends together. Cook it in broth as long as for hard- boiled eggs and serve it warm.

I used to rotisserie chickens and took the meat and chopped it roughly.  Yellow food coloring was used for the “color it yellow”.  Due to time constraints I used pre-made pie dough for the “dumplings”.  They aren’t really dumplings in the modern sense, they were more potsticker style dumplings vs. the chicken and dumplings made with dropped dough that I expected when first reviewing this recipe.

MEADHBH

Dutch Theme – Stew Jacobin – from a Drachenwald cooks site.

Nr. 22 Te maicken soppijn Jacopijn

Neemt een gebraden hoen ende doet al die beenen uuijt ende nemen vleckier of anderen goeden kaes ende snijtes al dun ende in een pateel geleit dat die bodem gedect is ende vanden hoen dair op geleijt ende daer zuker op gestroeyt ende dan weder kaes dae r op geleijt ende dan hoenre vleijs daer op gelet ende kaes daer op geleijt ende dan neemt nat van verschen runtvleijs ende doet daer in ende op tvier geseth ende gesoden ende soe heet ter tafele gedient, mer eer ghij alle dese substantie in die pateel l egt soe suldy nemen wittebroot ende snijdent viercant ende legget op die bodem vander pateel ende dat dese substantie niet aenbarnen en sal.

Translation and notes

To make stew Jacobijn

Take a roast chicken and take all the bones out, and take “vleckier” or other good cheese, and cut it thin and put in a bowl so that the bottom is covered and put on there of the chicken and sprinkle sugar on it and then put cheese on it again, and then chicken meat and cheese on it and then take stock of fresh beef and put that in and put it on the fire and let it boil and serve it hot, but before you put all these things in the bowl you should take white bread and cut it square and put it on t he bottom of the bowl so that it will not burn.

Ingredients (for about 4 people):

1 chicken (about 1 kg)

white bread

500 g cheese

4 tablespoons of sugar

beef stock

(optional) salt and pepper
My take:
Used rotisserie chicken, with meat pulled in large chunks.  The cheese I chose was Gouda, on the suggestion of the original redactors.  I used regular white table sugar.  My choice of bread was a thick country white from the grocery bakery.  I followed the recipe as above.

It was a fairly popular dish!

MEADHBH

Young Chicken with raisins from http://www.coquinaria.nl/kooktekst/Edelikespijse1.htm – Good and noble food, english translation of Wel ende edelike spijse Hoofdstuk, a Dutch manuscript circa 1500.

1.1.       Young chickens with raisins (?) in the summer.
Broil them in a pot in pieces (?). When they are halfway done, add enough wine and some water, and add raisins, pig fat and enough egg yolks.

ALESIA’S VERSION

10 pieces of chicken

1 cup white wine

½ cup of water

½ cup raisins

¼ cup of bacon broken to bits

2 hard cooked egg yolkes

Brown the bacon until crisp and set a side.  In the bacon grease, brown the chicken.  Take out the chicken and degrease the pan or start a clean pan.  Add the chicken to the clean pan with ½ cup of wine and ½ cup of water and cover allowing it to simmer for ½ hour.  Then add another ½ cup of wine, raisins and bacon, allow to simmer another ½ hour.  Remove the chicken and keep warm.  Add mashed hard boiled egg yolks to the bottom of the pan and simmer gently until thickens.  Pour over the chicken and serve.

HELOISE’S VERSION

Coming soon.

Period recipe from Liber de coquina

To make limonia, fry chickens with fat and onions.  And crush some skinned almonds, moisten with meat broth, and strain.  Cook with the chickens and spices.  If you have no almonds, thicken the broth with egg yolks.  When the time to serve nears, add the juice of lemons, limes, or bitter oranges.

4 chicken breasts and 8 thighs, boned

 1 cup almond milk

1 cup chicken broth

2 onions, chopped

fresh pork fat back or salted pork with a good amount of fat

1 lemon

Spice mixture (start with 1 teaspoon cumin, 1 teaspoon dry ginger and 1/2 teaspoon nutmeg), add cayenne pepper to taste

Salt and ground black pepper

Italian style breadcrumbs

 Melt the pork fat until it is well rendered, but not burning.  Brown the chicken on all sides and remove to a plate.  Cook the onions in the rest of the fat, adding a bit of  olive oil if necessary.  When the onions are cooked, add the chicken back, the spices, the almond milk and the broth.  If there is not enough liquid to cover the chicken, add more almond milk and broth, keeping the same proportions.  Cover and cook the chicken in the liquid until completely cooked through.  Once the chicken is done, remove the meat, put in a serving dish and keep warm.  Reduce the liquid to make a sauce, adding breadcrumbs to thicken if necessary.  Add the lemon juice and adjust the spice mix to taste. read more »