Curye on Inglysch p. 105 (Forme of Cury no. 36)
Take chykens and scald hem. Take persel
and sawge, with o+ er erbes; take garlec & grapes,
and stoppe the chikenus ful, and see+ hem in gode broth,
so + at + ey may esely be boyled + erinne. Messe hem &
cast + erto powdour dowce.
3 1/2 lb
chicken
4 T parsley
1 1/2 t sage
1 t marjoram
1 3/4 t thyme
3/4 oz = ~10 cloves garlic
1/2 lb red grapes
2 10.5 oz cans conc. chicken broth + 2 cans water
powder douce: 1 t sugar, 1/4 t mace, 1/4
t cinnamon
Note that all
herbs are fresh.
Clean the
chicken, chop parsley and sage fine then mix with herbs in a bowl. Herbs are
fresh, measured chopped and packed down. Take leaves off the fresh marjoram and
thyme and throw out the stems, remove as much stem from parsley as practical.
Add garlic cloves whole, if very large halve. Add grapes, and thoroughly but
gently mix with the herbs. Stuff the chicken with the herbs, garlic and grapes.
Close the bird with a few toothpicks. Place chicken in pot with broth and cook
on stove top over moderate heat 1/2 hour, (OR BAKE IN 350 OVEN UNTIL GOLDEN BROWN FORGET THE POWDER DOUCE, UNLESS
YOU WANT THE SPICES) turn over, another 1/4 hour (in
covered pot). Serve on platter with powder douce
sprinkled over.