Recipes from the Wagstaff Miscellany (Beinecke MS 163)
This manuscript is dated about 1460.
The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v.
Images of the original manuscript are freely available on the Yale University Library website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2013 by Daniel Myers, MedievalCookery.com
49. Chikens yne bruet
Take chikens colorde & trye the brothe in til a pot wyne & sygure do ther to & sesone hit up withe poudyr of gynger vergeys & canelle that ys drawyne thorowz a streynour & coloure hit withe saffrone.
There doesn't appear to be any version of this recipe in other sources, which is a bit surprising given its simplicity. The closest match is probably the recipe below from A Noble Boke off Cookry.
To dight chekyns in sauce tak chekine chapped for comons for a lord tak hole chekins and boile them with swet brothe of bef with a quantite of wyne and when they be ny enough tak out the chekins and bette the yolks of xl eggs in a mortair with saige and parsley and alay with good wyne and draw it throughe a stren put ther to poudre of clowes an unce of sugur an unce of canelles a litille veniger and colour it with saffron and salt then couche the chekins in dishes and put the ceryp in dyshes upon the mete and serue it. [A Noble Boke off Cookry (England, 1468)]