Bruet of Almonds136

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 × 3 lb/1.6 kg chicken or 2 partridges

Method

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.