Bruet of Almonds136

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 1 × 3 lb/1.6 kg chicken or 2 partridges


Truss the prepared bird(s), cover with salted water, and simmer the chicken for some 50 minutes, the partridges some 30 minutes, until tender.

Beat the flour and spices into the almond milk, bring to the boil while stirring, simmer for 5 minutes, and pour over the drained and quartered birds in a dish.