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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Capon or Chicken Crowned with Eggs
 Categories: Main dish, Poultry, Medieval, British
      Yield: 6 servings
      6 lb Capon or roasting chicken
           Chicken fat or butter for
           -greasing
  3 3/4 c  Chicken stock
    1/4 ts Dried saffron strands
      4 oz Soft-grain white
           -breadcrumbs
           Sea salt to taste
    1/2 ts Each black pepper,
           -cinnamon and ginger
    1/8 ts Ground cloves
      6    Eggs, hard-boiled
  Capouns in councy.  Take capouns and rost hem right hoot, that they
  be not half ynough, and hewe hem in gobbettes, and cast hem in a pot;
  do therto clene broth.  Seeth hem that they be tendre.  Take brede
  and the self broth and draw it up yfere; take strong powdour and
  safroun and salt and cast therto.  Take ayren and seeth hem harde;
  take out the yolkes and hew the whyte, take the pot fro the fyre and
  cast the whyte therinne. Messe the dysshes therwith, and lay the
  yolkes aboue hool and flour it with clowes. The Goodman said stoutly
  that stuffing and tinting chickens was too difficult for a commoner's
  cook. Perhaps he decided this dish was easier.
  Pre-heat the oven to 200C/424F/Gas Mark 7.  Grease the breast of the
  bird with fat and roast it for 15-20 minutes or until browned.  Cool
  it slightly, then cut the flesh off the bones, removing the skin if
  you wish. Cut the meat into bite-sized pieces.  Put them in a pan
  with the stock, cover the pan and cook gently for 25 minutes or until
  the meat is cooked. While cooking transfer 3 or 4 tablespoons of
  stock to a bowl and steep the saffron in it.
  Strain the stock from the cooked chicken into a clean pan and add the
  saffron-tinted stock.  Keep the meat warm in a covered dish while you
  make the sauce.  Mix the breadcrumbs with the salt and ground spices,
  then stir the mixture into the stock.  Simmer it for a few minutes,
  stirring it occasionally to make a thickened sauce.
  Separate the egg yolks and whites without breaking the yolks.  Chop
  the whites finely.  Mix the chicken meat into the hot sauce and turn
  it on to a warmed serving platter.  Edge the dish with chopped egg
  white and crown it with the whole golden yolks.
  from The Medieval Cookbook by Maggie Black Chaper 4, "The Goodman of
  Paris"
   posted by Tiffany Hall-Graham
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All the Best
Ian
--- GoldED 2.50+
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