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Peter Brears

Mange Moleynne2

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Preparation info
    • Difficulty

      Easy

Appears in
Cooking and Dining in Medieval England
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

This title probably comes from the French manger, ‘food’, and moleine, ‘soft’, which describes its consistency, when compared to that of cooked meats.

Ingredients

  • 8 oz/225 g raw chicken, finely chopped/minced
  • 2 tbs ground almonds

Method

Grind the almonds with ¼ pt/150 ml water, strain off the almond milk, mix with the chicken, the rice flour and lard, and simmer gently for 10 minutes, while stirring continuously.

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