MURANDIAN CHICKEN STEW
Take Wine and powdered Cinnamon, and pass it through a strainer, and set it on the fire, and let it boil, and add there-to Cloves, Mace, and powdered Pepper; then take small Onions all whole, and parboil them in hot water, and add there-to, and let them boil together; then take Brawn, and slice it, but not to thin. And if it is soused, let it steep awhile in hot water until it is tender, then add it to the Syrup; then take Sandalwood, and Vinegar, and add there-to, and let it boil all together until it is done; then take Ginger, and add there-to, and so serve forth; but let it be not too thick nor too thin, but as a pottage should be.
INGREDIENTS:
· Red Wine
· Cinnamon
· Cloves (powder)
· Mace
· Pepper
· Small Onions, whole but peeled, & parboiled until just tender
· Dark meat of chicken thickly sliced.
· Red food coloring (substituting for Sandalwood, which was used primarily as a coloring agent)
· Red Wine Vinegar
· Ginger
DIRECTIONS:
Place wine in a saucepan; add cinnamon & bring to a boil. Reduce heat and allow to simmer for several minutes. Remove from heat and allow to slightly cool. Pass through a cheesecloth to strain the cinnamon residue from the wine. (This entire first step may be eliminated by including cinnamon sticks with the spices in the next part of the recipe. Be sure to remove the sticks before serving.) Place wine in a large pot; add the cloves, mace, & pepper. Bring to a boil. Add the parboiled onions; return to a boil. Add the food coloring, vinegar, and meat, return to a boil, then reduce heat to a simmer. Allow to cook until the sauce has thickened and reduced - you want a "pottage." Place in a serving dish and sprinkle ginger on top. Serve forth!
NAUGHTY ACCEPTED'S ALMOND DELIGHT
Take almonds blanched, and grind them all to dust without any liquid. Do there-to powder of ginger, sugar, and salt; do this in a thin foil. Close it there-in fast, and fry it in oil; clarify honey with wine, & bake it there with.
INGREDIENTS:
· Finely ground almonds
· Ginger - the powdered spice, not the fresh root.
· Sugar
· Salt - use to taste.
· Pastry dough
· Oil
· Honey
· Wine - red or white & slightly sweet.
DIRECTIONS:
Mix almonds with sugar, ginger, and a little salt - this should be a sweet, slightly spicy blend. Roll out the pastry dough. You may now make the pastry several different ways: by cutting out circles of dough, placing filling in the middle, and folding into a half-circle; by cutting out circles, squares, or triangles of pastry, placing filling in the middle of one piece and then covering with another piece of dough and sealing the edges; or by making small stuffed squares or rectangles, egg-roll style. In any case, make sure the edges of the pastry(ies) are securely sealed. Fry the pastry(ies) in hot oil until lightly browned; remove from oil and let drain. In a pot, bring the honey to a soft boil, then reduce heat. Skim off the scum as it rises. Add just enough wine to make a thick sauce. Thoroughly coat the pasty(ies) in the wine sauce, then place on a baking sheet. Bake in a hot oven for several minutes. The pastry(ies) may be basted with additional sauce during baking or immediately afterward.