Viaunde of Cypres Ryalle (Cold Chicken Mincemeat)

Submitted by joancole

"http://lelandra.com/joan/campcook.htm#Viaunde of Cypres Ryalle 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. p. 51 Siobhan Medhbh O'Roarke's Traveling Dysshes (see http://www.innercite.com/--patmcg/disshes.html)(serves 8-10 at feast or 4-6 as entree), also in p. 99 thousand Caellyn FitzHugh, Two Fifteenth Century Cookery Books,1430-1450, England and France"

 

• Ready In: 3hrs 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 cups cooked chopped chicken
• 1 cup white wine
• 1⁄4 cup sugar
• 1⁄2 cup honey
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground mace
• 1⁄2 teaspoon ground 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, and raisins, and boil for another 5 minutes.
2. Arrange the cold cooked chicken in your serving dishes. Pour the hot syrup over the chicken. Chill well; serve cold.