Take Brawn of Henn9 or of Capons y ſoden oute þe ſkyn. et hewe hē as ſmale as þu may. et grind hem ī a mortr. aftr take gode mylke of Almand9 et put þe brawn þ9. et ſtere it wel to gyd9 et do hem to ſeeþ. et take flor of Rys et amydoun et alay it. ſo þat it be chargeant. et do þ9to ſugr a gode ̲pty of white grece. and when it is put ī diſh9 ſtrewe uppon it blanche powdor. and þenne put in blank deſire and mawmenye ī diſshes togider. and sure forth.


Modern Version
Ingredients

4 chicken breasts, 4 chicken thighs
200ml almond milk
2 tbsp rice flour
2 tbsp amydoun
2 tsp blaunche powder
50g sugar
butter for frying

Remove the skins from the chicken pieces and place in a casserole dish and cover with water (if you want you can add half an onion as well as a sprig of thyme, rosemary and savory to this as well as some chicken bones to make chicken stock). Place in an oven pre-heated to 180°C for two hours. Take out the meat (and if making stock keep the liquid). Chop the meat and allow to cool.

Once the meat has cooled place in a food processor and add the almond milk. Pulse a few times to chop the chicken and blend it into the almond milk. Tip the resulting paste into a bowl and add the rice flour, sugar and and amydoun. Mix to a stiff paste (add more rice flour if needed).

Heat butter in a frying pan and with a large spoon take some of the meat paste and spoon into the pan. Fry on medium heat for about eight minutes until golden brown then turn over. Pile the patties on a plate, sprinkle with blaunche powder and ladle the sauce made for mawmenee around it. Serve immediately.

Sauce

Take a ptiitl of wyne greke. and ii. ponde of ſugr take and clarifye the ſugr with a quatite of wyne ā drawe it thurgh a ſtrynor in t oa pot of erthe take flor or Canell. and medleg with sū of the wyne ā caſt to gydre. take pyn9 with Dat9 and frye hē to gydre. take clowes ā flor of canel hool and caſt þ9to. take powdor gyngr. canel. clow9. color it with sāndres a lytel yf hit be nede caſt ſalt þ9to. and lat it ſeeþ warly with a ſlowe fyre and not to thyk, take brawn of Capons yteyſed oþ of Fesānt teyſed ſmall and caſt þ9to.

Modern Version

500ml red wine (a full-bodied red such as a Rhône)
150ml port
400g white sugar
300g stoned dates
70g pine nuts
2 tsp ground cinnamon
¼ tsp ground mace
½ tsp ground cloves
½ tsp ground ginger
pinch of salt
4 chicken breasts (or equivalent amount of leftover roast chicken)
Preparation

The original recipe calls for a greek wine. Some of the best tend to be very full-bodied and have a high alcohol content. If you can't find one of these use a mix of port and red wine, as above.

Mix together the wine, port, sugar and 1 tsp of cinnamon in a large casserole pot and bring to a simmer. Keep heating gently until the volume has reduced by about a third. While simmering the stock cook the chicken (this can be done by roasting in an oven or by frying). If frying, remove the chicken when done, add a knob of butter to the frying pan and sautée the dates until they soften. Remove the dates (along with the frying butter) and lightly toast the pine nuts in the same pan until they begin to colour. Combine the pine nuts and the dates along with the remaining spices and add this to the wine mixture.

Continue cooking for a further 25 minutes or so, then shred the chicken into bite-sized pieces and add this to the wine mixture. Allow to warm for five minutes to heat the chicken then serve.