From the Forme of Cury.
- FOR TO MAKE MAWMENNY. XX.IX. XIIII.
- Mawmenny. Mawmoune, Contents. Maumene MS. Ed. 29. 30. vide No. 193. See Preface for a fac-simile of this Recipe.
- chese. "þyys" (thighs), according to the other version of this recipe, in MS Douce 257 (transcribed in Curye on Inglysch Part II).
- gastbon. "wastelys" in MS Douce 257.
- amydoun. A thickener made from wheat, often used interchangeably with rice flour, as it is here.
- galyngale "galentyn" in MS Douce 257.
- 1 c Beef broth
- 1 c Almond milk
- 400 g Chicken, minced and then ground (it grinds more easily if well simmered first)
- Optional: 100g Vintage Chedder cheese or raw milk Lancashire cheese
- 1/4 c rice flour (or similar amount of amydoun)
- 2 egg yolks
- about 10 threads Saffron, ground
- whole Cloves
- Galingale, Cinnamon, Ginger to taste, mixed
- Mix beef broth, almond milk, and ground chicken (and optionally cheese), and begin simmering.
- Add rice flour or amydoun to thicken (rice flour may be added at the beginning).
- Temper the egg yolks with a bit of the hot mixture and add them, stirring constantly and thoroughly to mix them in.
- Add saffron and simmer for a little while, stirring as needed to prevent sticking at the bottom.
- Plate, and then stick with a few cloves and sprinkle with spices.
The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury. It has been proofread by comparison with the facsimile referenced in the note to the transcription.