Medieval Cooking-Blank Maunger


	Medieval Cooking-Blank Maunger

zippunkygirl

7-21-2008 3:54 AM

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zippunkygirl says:

This is a good site for researching Medieval Cooking. This is a great recipe I've served at many feasts-no leftovers-over the years. See the rest of the recipe on-site.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/5bbc9a67-bc9a-48e7-a604-7aeaee6669f6/4316D5B0-645B-4DBB-B8F9-E28F2D9D1D53/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.ostgardr.org/cooking/crown.xxxiii.html" href="http://www.ostgardr.org/cooking/crown.xxxiii.html" style="font-size: 11px;">www.ostgardr.org</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.ostgardr.org/cooking/crown.xxxiii.html"><H3><A name="Blank_Maunger">Blank Maunger</A></H3></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.ostgardr.org/cooking/crown.xxxiii.html"><I>What you should do to make eight servings:<BR></I>1 breast of one large 
chicken, around 2 pounds<BR>1 cup white rice (short-vs-long grain not really 
relevant in this case!)<BR>4 oz. blanched almonds, ground<BR>2 oz. blanched 
almonds, shredded or sliced<BR>2 Tbs lard, butter, or oil <BR>2 Tbs. white 
sugar<BR>1/2 tsp ginger<BR>1/4 tsp white pepper<BR>~1/2 tsp. salt or to taste</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.ostgardr.org/cooking/crown.xxxiii.html">Place the chicken in a 2-or-3-quart saucepan and add enough cold water to cover. 
Add some salt, and a dash of white pepper if you want. Bring to a boil, skim, 
and simmer over medium-low heat for 20-40 minutes, or until a meat thermometer 
reads 165° F., or until done. Don't be shy about poking with a knife if 
necessary; remember this is going to be shredded.</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.ostgardr.org/cooking/crown.xxxiii.html">While the chicken cooks, toast the shredded almonds in an oiled skillet over 
medium heat, or in a 325° F. oven for 5 or 10 minutes. Don't let them burn, and 
remember they will continue to brown after they are removed from the heat 
source.<BR></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/4316D5B0-645B-4DBB-B8F9-E28F2D9D1D53/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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