PERIOD: England, 15th century | SOURCE: Harleian MS. 4016 | CLASS: Authentic
DESCRIPTION: Gilding Paste for Fowl
Take a chike, and drawe him, and roste him, And lete the fete be on, and take away the hede; then make batur of yolkes of eyroun and floure, and caste there-to pouder of ginger, and peper, saffron and salt, and pouder hit faire til hit be rosted ynogh.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
2. With a pastry brush, spread the endoring paste as thinly and evenly as possible over the chicken, and return to the oven (400°) for ten or fifteen minutes, or until the endoring has set.
3. Arrange on a serving platter.
Serves four to eight.
NOTES ON THE RECIPE:
Endoring is gilding; sometimes whole birds or other spectacular dishes were endored. If real gold leaf was not available, then this paste of egg yolks and saffron was substituted.
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Chike Endored © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
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