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.
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.
Click on the image, above to submit to Pinterest.