Blank maunnger (recipe)
From the Forme of Cury.
- FOR TO MAKE BLANK MAUNGER. XX.IX. XII.
- blank maunger. Very different from that we make now. V. 36.
- fyre fort. strong fire.
- ssithen. then.
- drawe. make.
- chargeaunt. stiff. So below, ynowhz & chargeaunt. V.193, 194. V. Gloss.
- mung it fynelich' wel. stir it very well.
- sit not. adheres not, and thereby burns not. Used now in the North.
Soak Rice overnight. The following day wash the rice and boil it with shredded chicken and almond milk (using absorption method). Stir it well as needed to prevent it from sticking to the bottom. Finally add sugar and fried almounds (in grease or butter) and serve it.
VicCG Note: This has not be tested yet.
- Breast of a large chicken (preferrably on the bone) [about 1kg]
- 250g white rice
- 2 tbsp lard or butter
- 2 tbsp white sugar
- 60g almond slivers
- salt to taste
- Place the chicken in a large stock pot and cover with water. Add a little salt (and a twist of black pepper if you want) then bring to the boil. Reduce to a simmer, cover and cook for about 40 minutes, until the chicken is done. About half way through skim the top of the cooking water.
- Whilst the chicken is cooking, toast the almond slivers in a dry pan and set aside. As soon as the chicken is done remove it from the heat, take the chicken from the stock and set aside to cool.As soon as it is cool enough to handle shred the meat along the grain into something like 5cm long strips. When done place in a bowl and add a little of the chicken broth to prevent them from drying out.
- Use the remaining chicken broth to make almond milk. For this recipe you will need about 950ml of almond milk also make sure to strain the almond milk once you have made it (this recipe needs to be smooth and creamy). Place the almond milk in a saucepan, add the rice and bring to the boil. Continue boiling until the mixture thickens noticeably then reduce to a simmer and cook for about 25 minutes (until the rice is a little over-done). Remember to stir continuously as the almond milk has a tendency to stick and burn. I the pottage is too thin then continue cooking until it thickens, if too thick add a little more broth (or water if you've used-up all the broth).
- When the rice is done, add the chicken and the lard or butter (you need this to prevent the dish from congealing as it cools). Season with salt and cook for about five minutes more. Transfer to a dish, sprinkel with toasted almonds and serve.
The modern redaction was derived from *Celtnet Recipes: Blank Maunger.