Chicken & Quinces/Pears Stew (Ein gut spise - A good food)

#30
Source: Das Buch von Guter Spise
Translated by Alia Atlas
Reacted by Alia Atlas & Jules Hojnowski

Nim huenre.  die brat niht volle gar.  entlide die zu morseln, und laz 
sie sieden nur in smaltze und wazzers.  und nim eine rinden brotes und 
ingeber und ein wenic pfeffers und anis. daz mal mit ezzige.  und mit 
dem selben sodich in.  und nim vier gebraten kuten.  und daz condiment 
dar zu.  der huenren.  laz ez wol da mit sieden.  daz ez werde eben 
dicke.  hastu niht kuten so nim gebraten bieren und mach ez da mite.  
und gibz hin und versaltz ez niht.

Take hens.  Roast them, not very well.  Tear them apart, into morsels, 
and let them boil in only fat and water.  And take a crust of bread 
and ginger and a little pepper and anise.  Grind that with vinegar 
and with the same strength as it.  And take four roasted quinces 
and the condiment thereto of the hens.  Let it boil well therewith, 
so that it even becomes thick.  If you do not have quinces, then 
take roasted pears and make it with them.  
And give out and do not oversalt.

Ingredients:
	   3 lbs chickens parts with bone ( 1 whole chicken )
	   2 medium pears
	1/4 quince
	   1 cup bread crumbs
	   1 tsp. powdered ginger
	   1 tsp. powdered pepper
	   1 tsp. powdered anise
	1/4 cup cider vinegar
	   2 cups water

Directions:
Bake whole chicken (@ 60 minutes at 400F) with quinces.  
Let chicken cool.  while chicken is cooling, mix vinegar, 
water and breadcrumbs and set aside for five minutes Remove 
chicken from bones and tear chicken into bite-sized chunks. 
Slice pears in half, or smaller, if desired.  Mix chicken, 
pears, quinces and spices.  Add breadcrumb mixture.  Bring to a boil, 
stirring constantly.  Continue to cook for another five minutes, 
if desired.  (Add additional water for breadcrumbs, as necessary.)  
The mixture should be fairly thick.
Watch to make sure you do not burn on bottom of pan!
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