Chicken in Consewe

A White Stew with Herbs and Almond Stock24

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Method

Simmer in water, parsley, savory and salt. Grind the stock with 2 oz/50 g