Chicken in Egurdouce

In Red Sweet/Sour Sauce30

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 lb/450 g chicken meat, cubed
  • 2 tbs lard


Simmer the chicken in water for 30 minutes, then drain, dry, toss in the lard until lightly coloured, then transfer to a pan.

Fry the onions in the same lard until pale golden brown and add to the pan with the other ingredients, and simmer for 10 minutes before serving.