Schyconys with þe bruesse

Two Fifteenth-century Cookery-books, 1430

.Cxliiij. Schyconys with þe bruesse.—Take halfe a dosyn Chykonys, & putte hem in-to a potte; þen putte þer-to a gode gobet of freysshe Beef, & lat hem boyle wyl; putte þer-to Percely, Sawge leuys, Sauerey, noȝt to smal hakkyd; putte þer-to Safroun y-now; þen kytte þin Brewes, & skalde hem with þe same broþe; Salt it wyl; & but þou haue Beef, take Motoun, but fyrste Stuffe þin chekons in þis wyse: take & seþe hard Eyroun, & take þe ȝolkys & choppe hem smal, & choppe þer-to Clowys, Maces, Hole Pepir, & Stuffe þin chekonys with-al; Also put hole gobettys & marye with ynne; Also þen dresse hem as a pertryche, & fayre coloure hem, & ley vppe-on þis browes, & serue in with Bakoun.

I have seen this recipe written on the Internet and in Constance Hieatt's Pleyn Delit as stopping after 'Salt it wyl;' Constance Hieatt's modern version of the recipe is based on just this part of the recipe. She claims the Brewys (toast served as sops) and the Chykonys y-boylid listed in the menu for the Trinity Sunday feast for Henry IV and on the menu for the installation of John Stafford as archbishop of Canterbury is actually Schyconys with þe bruesse. These menus are also in Two Fifteenth-century Cookery-books. See Menus from Two Fifteenth-Century Cookery-Books.

Translation

Take a dozen chickens and put them into a pot; then put thereto a good bit [gobbet- small piece] of fresh Beef and let him boil well; put thereto Parsley, sage leaves, savoury, not hacked too small; put thereto enough saffron; then cut thin Brewes [thin strips of bread prepared by soaking in broth], and scald them with the same broth; Salt it well;

and but thou have beef, take mutton, but first stuff your chickens in this manner: take and seethe eggs hard [hard boil the eggs] and take the yolks and chop them small and chop thereto cloves, mace, whole pepper and stuff your chickens with this; Also put whole pieces and marry within; Also then dress him as a partridge and colour him fair and lay up on his browes [see: Brewes] and serve him with Bacon.