Chicken with Broth or “To seeth Hennes and capons in Winter, in whitebroth. “

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So when redacting a recipe sometimes the author puts in fantastic instructions that answer the “white kind?” question. In this simple boiled chicken recipe the author calls for a “white broth” which means white bread to thicken not brown, grape verjuice not crabapple or something colourful.

This recipe is also a good example of using various different meats, or meat fats, to create flavours. Mutton bones added to the hens layers flavours without the added expense of a good cut of mutton.

To seeth Hennes and capons in Winter, in whitebroth. Take a neck of mutton & a marow bone, and let them boile with the Hennes togither, then take Carret roots, and put them into the pot, and then straine a little bread to thick the pot withall and not too thicke, season it with Pepper & vergious, and then cover them close and let them boyle togither, then cut Sops and put the broth and the marrow above, and so serve them. A.W. A Book of Cookrye (1591)

Ingredients

  • mutton broth made from fatty bones or mutton bones
  • 1 or 2 small chickens
  • 12 rainbow carrots or white carrots
  • 1/4 cup grape verjuice (lots of verjuice make the carrots bitter, but compliments the fats)
  • Lots of Pepper to taste, fresh ground
  • 1/2 cup breadcrumbs (I think if you need to ground almonds or oats would work)
  • Bread to serve**

Directions

  1. Put all ingredients into pot with enough broth (or water if you have bones) to cover. Bring to boil and then drop temperature to simmer until chicken comes up to temperature (165° F / 75° ) and joints easily turn, and meat is falling off bone ~90 minutes.

** cut into sops here could be that the chicken is sliced like sops and then the other ingredients are piled on top. I like using the sliced bread definition of sops when there is a broth/sauce like this. 

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Carrot Cake or Pudding of a carrot

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Pudding of Carrot. Pare off ſome of the Cruſt of Manchet-Bread, and grate of half as much of the reſt as there is of the Root, which muſt alſo be grated: Then take half a Pint of freſh Cream or New Milk, half a Pound of freſh Butter, ſix new laid Eggs (taking out three of the Whites) maſh and mingle them well with the Cream and Butter: Then put in the grated Bread and Carrot, with near half a Pound of Sugar; and a little Salt; ſome grated Nutmeg and beaten Spice; and pour all into a convenient Diſh or Pan, butter’d, to keep the Ingredients from ſticking and burning; ſet it in a quick Oven for about an Hour, and ſo have you a Compoſition for any Root-Pudding. Acetaria: A Discourse of Sallets, (1699)  by John Evelyn

Ingredients

  • 4 cups of carrots, grated, firmly pressed into measuring cup
  • 2 cups bread crumbs
  • 1 cup sugar
  • 1 cup cream
  • 1 cup butter
  • 3 eggs
  • 3 egg yolks
  • salt to taste
  • 1 tsp nutmeg. ground
  • 1 tsp cinnamon, ground
  • 1/2 tsp cloves, ground

Directions

  1. Preheat oven to 350.
  2. Mix grated carrots, crumbs, and sugar together in large bowl.
  3. Blend milk, butter, eggs, and yolks together in a different bowl.
  4. Pour Milk mixture into carrot mixture and stir to combine.
  5. Add spices (to taste) and mix together again.
  6. Butter cake pan.
  7. Pour dense mixture into cake pan, bake at 350 for 1 hour. Until cake is brown, and won’t jiggle in the middle when you gently shake it.
  • Tastes amazing, would make excellent cup cakes for ease of serving. Kind of crumbled a bit when I cut it while still hot out of the oven. Firmed when cooled.