Medieval Cookery
Source: England, 14th c. England, 15th c. Recipe by Daniel Myers This is an amazingly simple recipe that is good served hot or cold.
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Cooking tools:
- Stockpot
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 3-4 pounds chicken
- 2 cups broth
- 1 clove garlic
- 1 Tbsp. parsley
- 1/2 tsp. marjoram
- 1/2 tsp. sage
- 1/2 tsp. powder fort
- 1/2 tsp. salt
- pinch saffron
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