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While this recipe has perhaps the most unappealing name in the history of cooking, the resulting soup is actually quite good. The time that I made it (as a challenge) for a large group of people, the demand was high enough that I ran out and the dish even received compliments.

1 lb. chicken heads
1 lb. chicken feet
1/2 lb. chicken livers
1/2 lb. chicken gizzards
4 cups beef broth
4 slices bread
1/4 tsp. pepper
1/8 tsp. mace
1/8 tsp. cloves
1/2 tsp. salt
pinch saffron
1/4 cup verjuice

Wash the chicken parts and place in a large pot. Tear bread into pieces and put in a bowl along with the broth. Allow bread to soak until it falls apart, stirring occasionally, and then strain into the pot, discarding the solids. Bring to a boil and reduce heat. Add spices and verjuice, and simmer for about 20 minutes. Serve hot, either as a broth or with the chicken parts.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: xvij - Garbage. Take fayre garbagys of chykonys, as the hed, the fete, the lyuerys, an the gysowrys; washe hem clene, an caste hem in a fayre potte, an caste ther-to freysshe brothe of Beef or ellys of moton, an let it boyle; an a-lye it wyth brede, an ley on Pepir an Safroun, Maces, Clowys, an a lytil verious an salt, an serue forth in the maner as a Sewe.

Source [Two Fifteenth-Century Cookery-Books, T. Austin (ed.)]: Garbage. Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and wassh hem clene; caste hem into a faire potte, And caste fressh broth of Beef, powder of Peper, Canell, Clowes, Maces, Parcely and Sauge myced small; then take brede, stepe hit in the same brothe, Drawe hit thorgh a streynour, cast thereto, And lete boyle ynowe; caste there-to pouder ginger, vergeous, salt, And a litull Safferon, And serve hit forthe.

Source [A Noble Boke off Cookry (Holkham MSS 674), R. Napier (ed.)]: To mak a garbage tak the heed the garbage the leuer the gessern the wings and the feet and wesche them and clene them and put them in a pot and cast ther to brothe of beef poudere of pepper clowes maces parsly saige mynced then step bred in the sam brothe and cast it to pouder of guingere venygar saffron and salt and serue it.

Published: October 4, 2012



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