To boil a chine of veal, or a chicken in sharp broth with herbs

To boil a chine of veal, or a chicken in sharp broth with herbs is a traditional Elizabethan recipe for a classic dish of boiled mutton or chicken pieces served in a sweet and sour mutton broth and white wine base with mixed greens and herbs. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To boil a chine of veal, or a chicken in sharp broth with herbs.

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

Rating:

Tags : Sauce Recipes Herb Recipes Chicken Recipes Mutton Recipes British Recipes

Original Recipe

To boil a chine of veal, or a chicken in sharp broth with herbs

(from Sir Hugh Platt's Delightes of Ladies to adorne their Persons, Tables, Closets, and distillatories with Beauties, banquets,perfumes and waters. Reade, Practise, and Censure 1602)

10. To boyle a chine of veale, or a chicken in ſharpe broth with hearbes.

TAke a little muttō broth, white wine and veriuice, and a little whole mae, thē take lettuce, Spinage, and Parſley, and bruiſe it, & put it into your broth, ſeasoning it with veriuice, pepper and a little ſugar, and ſo ſerue it.

Modern Redaction

Ingredients:

1 chine of veal or whole chicken, boiled in water until tender
500ml mutton broth
150ml white wine
60ml verjuice (or white wine vinegar)
2 blades of mace
2 little gem lettuce, shredded
100g spinach, washed and shredded
1 bunch of parsley, shredded
verjuice, to taste
freshly-ground black pepper, to taste
sugar, to taste

Method:

Take your boiled meat and cut or joint into serving pieces then set aside.

Combine the mutton broth, white wine, verjuice and mace in a pan and bring to a simmer. Combine the lettuce, spinach and parsley in a mortar and bruise lightly then scrape into the stock mixture.

Bring to a simmer, add the meat and cook until all the ingredients have heated through. Season with black pepper to taste the adjust the sweet and sour balance of the dish with the verjuice (or white wine vinegar) and sugar.

Serve hot, ladled into bowls and accompanied by Breads.

Find more Hugh Plat Recipes Hereand more Traditional Elizabethan Recipes Here.