Gelyne in Dabbatte

A Slightly Sharp Thick Stew36

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 1 × 2 lb/900 g roast chicken
  • ½ pt/

Method

Remove the meat from the chicken, and cut into cubes.

Stew the wine, chicken and spices (except the ginger) in the stock for 5 minutes

Scald the breadcrumbs with the hot liquid from the pan, stir, rub through a sieve, and return to the chicken in the pan, and simmer while stirring for a further 5 minutes.

Stir in the vinegar and ginger, and serve.