Bouce Jane

Chicken in a Herbed Milk Sauce39

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, cut into cubes, and simmer with the remaining ingredients for 5–10 minutes.