Pheasant [or Chicken] Mawmene

Poultry in a Very Rich Sweet Spiced Sauce46

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

  • 8 oz/225 g cooked pheasant
  • ¼ pt/150

Method

Slice the meat across the grain, spread on a cloth, roll up, and roll with a heavy rolling pin to reduce it to soft fibres.

Mix the cinnamon and ½ tsp of the ginger with the wine, bring slowly to the boil, then strain the wine into a clean pan.

Stir in the remaining ingredients except