Hens in Bruet

A Thick Yellow Spiced Stew31

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 lb/450 g chicken meat, cubed
  • 1 pt/600

Method

Simmer the chicken in the stock for about 45 minutes.

Scald the remaining ingredients with a little of the hot stock, [rub through a sieve], return to the pan, and simmer for a further 15 minutes, stirring occasionally.