Recipe by DrGaellon
Posted to the SCA_recipes LiveJournal community. Garbage, in this sense, refers to the chicken organ meats. Adapted from a recipe in "Two Fifteenth-Century Cookery Books." "Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and wassh hem clene; caste hem into a faire potte, And caste fressh broth of Beef, powder of Peper, Canell, Clowes, Maces, Parcely and Sauge myced small; then take brede, stepe hit in + e same brothe, Drawe hit thorgh a streynour, cast thereto, And lete boyle ynowe; caste there-to pouder ginger, vergeous, salt, And a litull Safferon, And serve hit forthe."
- 1 lb chicken gizzard
- 1⁄2 cup fresh parsley, packed down
- 1 teaspoon fresh sage
- 1 (10 1/2 ounce) can condensed beef broth
- 1 (10 1/2 ounce) can water
- 1 lb chicken liver
- 1⁄8 teaspoon ground black pepper
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄4 teaspoon mace
- 3 1⁄2 ounces bread (2 slices homemade, 3 1/2 slices storebought)
- 1⁄4 teaspoon ground ginger
- 3 tablespoons verjuice or 3 tablespoons white wine vinegar
- 1⁄2 teaspoon salt
- 10 saffron strands
Directions See How It's Made
- Cut up gizzards to remove the thin bits of gristle connecting the lumps of meat.
- Wash and chop parsley and sage.
- Put broth, water, gizzards, livers, parsley, sage, pepper, cinnamon, mace and cloves into a pot and bring to a boil. Simmer uncovered 1 hour 10 minutes.
- About 15 minutes before it is done simmering, remove about 3/4 cup of the broth (liquid only) and tear up the bread into it; let soak briefly and mash thoroughly with a mortar and pestle. Put back into pot, bring back to a boil and cook, stirring often, about 5 minutes. Add remaining ingredients and cook 5 minutes more, stirring often, then serve at once.