A Boke of Gode Cookery Presents

Chikin in White-Broath

PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic

DESCRIPTION: Chicken stewed in white wine with herbs and eggs

Chikin in White-Broath.

Put three points of Strong Broath, to a quart of good white-wine, then put it into a Pipkin or some other Earthen Vessel, as many Chickens as it will Conveniently boyl, and when it begins to simmer slice some Dates, and put into it, with three or four blades of Mace, and half a pound of Beef Marrow, shred some white Endive small, and strew in a few sweet herbs; let them stew over a moderate fire, and the Broath being a little strong, strain in the yolk of two or three Eggs, stir them about till enough, then take them up, Dish it with Marrow, Dates, large Mace, the Broth, and Sippets; Garnish with pickled Grapes, and Barbaries, or for want of them, Parsly, and red Beats.

RETURN TO: 17th Century English Recipes

A Boke of Gode Cookery17th Century English Recipes
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