Bruet of Almonds from Cooking and Dining in Medieval England by Peter Brears
Truss the prepared bird(s), cover with salted water, and simmer the chicken for some 50 minutes, the partridges some 30 minutes, until tender. Beat the flour an
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Cooking tools:
- Butcher's twine
- Stockpot
- Stove
- Colander
- Saucepan
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
Ingredients
- ⅛ tsp mixed ground ginger, cinnamon and galingale
- 1 × 3 lb/1.6 kg chicken or 2 partridges
- 1 pt/600 ml almond milk
- 1 1/2 tbs plain white flour
- large pinch saffron
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