This is one of the stranger medieval dishes I have run into. It is a sweet wine stew with foul meat and nuts. It is very much a medieval dish with all the spices and colouring and artificiality that was so priced.
It is also a really tasty dish, but also very sweet dish. It works really well as a side dish for game – like we in modern time use a jam or cranberry sauce with game. The dish can be made with any kind of foul – the meat should be a game-meat as that adds to the flavour.
We made the dish with rook chicks that our friend had from a hunter she knows. The de-boning was quite a task but it was really delicious and exotic so it was worth the hassle.
The portion is very large – as you can see on the picture. I would recommend making a half portion unless you are serving ten or more people.
The original recipe is from Forme of Cury, an english cookbook from around 1390.
Mawmenee. Take a portell of wyne greke and ii pounde of sugur; take and claryfye the sugur with a quantite of wyne & drawe it thugh a strynour in to a pot of wrthe. Take flour of rys and medle with sum of the wyne & cast gogydre. Take pynes with dates and frye hem a litell in grece oþer in oyle and cast hem togydre. Take clowes & flour of canel hool and cast þerto. Take powdour gynger, canel, clowes, colour it with saundres a lytel yf hit be nede. Cast salt þerto, and lat it seeþ warly with a slowe fyre and not to thyk. Take brawn of capouns ysteysed oþer of fasauntes teysed small and cast þerto.