Stierbach Cooks Guild

Dutch Theme – Stew Jacobin – from a Drachenwald cooks site.

Nr. 22 Te maicken soppijn Jacopijn

Neemt een gebraden hoen ende doet al die beenen uuijt ende nemen vleckier of anderen goeden kaes ende snijtes al dun ende in een pateel geleit dat die bodem gedect is ende vanden hoen dair op geleijt ende daer zuker op gestroeyt ende dan weder kaes dae r op geleijt ende dan hoenre vleijs daer op gelet ende kaes daer op geleijt ende dan neemt nat van verschen runtvleijs ende doet daer in ende op tvier geseth ende gesoden ende soe heet ter tafele gedient, mer eer ghij alle dese substantie in die pateel l egt soe suldy nemen wittebroot ende snijdent viercant ende legget op die bodem vander pateel ende dat dese substantie niet aenbarnen en sal.

Translation and notes

To make stew Jacobijn

Take a roast chicken and take all the bones out, and take “vleckier” or other good cheese, and cut it thin and put in a bowl so that the bottom is covered and put on there of the chicken and sprinkle sugar on it and then put cheese on it again, and then chicken meat and cheese on it and then take stock of fresh beef and put that in and put it on the fire and let it boil and serve it hot, but before you put all these things in the bowl you should take white bread and cut it square and put it on t he bottom of the bowl so that it will not burn.

Ingredients (for about 4 people):

1 chicken (about 1 kg)

white bread

500 g cheese

4 tablespoons of sugar

beef stock

(optional) salt and pepper
My take:
Used rotisserie chicken, with meat pulled in large chunks.  The cheese I chose was Gouda, on the suggestion of the original redactors.  I used regular white table sugar.  My choice of bread was a thick country white from the grocery bakery.  I followed the recipe as above.

It was a fairly popular dish!

MEADHBH

Young Chicken with raisins from http://www.coquinaria.nl/kooktekst/Edelikespijse1.htm – Good and noble food, english translation of Wel ende edelike spijse Hoofdstuk, a Dutch manuscript circa 1500.

1.1.       Young chickens with raisins (?) in the summer.
Broil them in a pot in pieces (?). When they are halfway done, add enough wine and some water, and add raisins, pig fat and enough egg yolks.

ALESIA’S VERSION

10 pieces of chicken

1 cup white wine

½ cup of water

½ cup raisins

¼ cup of bacon broken to bits

2 hard cooked egg yolkes

Brown the bacon until crisp and set a side.  In the bacon grease, brown the chicken.  Take out the chicken and degrease the pan or start a clean pan.  Add the chicken to the clean pan with ½ cup of wine and ½ cup of water and cover allowing it to simmer for ½ hour.  Then add another ½ cup of wine, raisins and bacon, allow to simmer another ½ hour.  Remove the chicken and keep warm.  Add mashed hard boiled egg yolks to the bottom of the pan and simmer gently until thickens.  Pour over the chicken and serve.

HELOISE’S VERSION

Coming soon.

SEPTEMBER 2010

In September it was suggested to do Dutch.  A web site was found for Wel ende edelike spijse which translates as Good and Noble Food.  Both Alesia and Heloise did the same young chicken with raisins that came out totally different.  Meadhbh did a yummy layered cheese and chicken dish.  Iustinos and Sophia went Roman with Iustinos doing an asparagus pie and Sophia doing an egg fritata.