I found another recipe for hypocras when I visited The Old Town in Aarhus this week.
This is one of the stranger 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.
Maumenee is a kind of sweet wine stew with game meat, dates and nuts. It is a lot tastier than that sound. It works really well as a sauce for other game dishes.
I think it can be made with any game meat. We used rook, the original recipe calls for chicken or hare.
The original recipe from 1390 from Forme of Cury1
Mawmenee. Take a potell of wyne greke and ii poude of sugur; take and clarfye the sugur with a quantite of wyne & drawe it thurgh a strynour in to a pot of erhe. Take pynes with date 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 feauntes teysed small and cast þerto.
I will recommend using less sugar than the recipe calls for. I will post an updated recipe once I have tested it. We used powdour fort in addition to the spices listed – because we like it. But this is the recipe as it is in Middelaldermad, I added our variations in parentheses. I would also recommend making a half portion unless you are cooking for a lot of people as the portion is really big.
You can find other versions of the recipe @medievalcookery.com
Powder fort is a strong spice mix used primary in meat dishes. Like all medieval spice mixes this one has a number of different recipes. This is the one I use right now.