A medieval English blancmange recipe with almond milk, chicken and rice.
Tag: chicken
Capon or Chicken in Gravy, c. 1390
While preparing the menu for my upcoming Easter-themed medieval cookery class, I came across a great dish that fits all of the criteria: simple, relatively fast and uses hard-cooked eggs. Easter follows the Catholic tradition of observing Lent, a six-week period of religious devotion and observance that includes fasting and abstinence from certain types of…
Lombard Chicken Pasties
Few foods are as stereotypically “medieval” as the pasty (PASS-tee), a small meat pie in the shape of a semi-circle. Because of their compact size, pasties were perfect meals for busy medieval urbanites and were an ideal street food for travelers. They could be eaten hot or cold and could be wrapped to-go and eaten…
