Viaunde of Cypres Ryalle (Cold Chicken Mincemeat)

A great medieval Anglo/Norman SCA camping dish. "Take the braun of capounes or of hennes ysothe or rosted and bray it in a morter small as myed bred, and take good almound melk lyed with amodyn or with floure of rys & colour it with safroun and boyle it wel. & carge it with rosted braun,and sesn with honey and salt, and florsche it with maces and quibybes." Redaction from Traveling Dysshes (serves 8-10 at feast or 4-6 as entree) Caellyn FitzHugh, Two Fifteenth Century Cookery Books,1430-1450, England and France

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 4  cups chicken, cooked and chopped into bite size pieces
• 1  cup white wine
• 1⁄4 cup sugar
• 1⁄2 cup honey
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon mace
• 1⁄2 teaspoon ginger
• 1⁄4 cup  ground almonds
• 1⁄2 cup currants

Directions

1. Boil the wine and sugar together for ten minutes or until it thickens and clings to the spoon. Add honey, spices, almond and currants, and boil for another 5 minutes.
2. Arrange the cold cooked chicken in serving dish. Pour the hot syrup over the chicken, and toss. Chill well; serve cold.