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Chicken, Turkey, Duck, etc >  Chicken Recipes pg 4 >  Gallimaufry (14th C)

 

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GALLIMAUFRY


Gallimaufry is a meat stew from medieval times (usually with chicken or mutton).  
This is a recipe from Le Viandier, by Taillevent (Guillaume Tirel) (1310-1395).
 

"Take a leg of mutton freshly cooked, and chop it as finely as possible in a dish of onions.  Stew these ingredients with a little verjuice, butter, and ground white ginger mixed together and seasoned with salt."

(Larousse Gastronomique, 1961 ed.)
 

 

 

 

 

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