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The dish, "To boil chickens with cherries," serves as a lens to view past culinary practices. It combines a strong broth with herbs like marjoram, parsley, and thyme, along with components such as white wine, sugar, and rose water. This intriguing blend of ingredients reflects the period's tastes and methods. Miller gives an insightful explanation of lesser-known terms such as "pipkin," a small earthenware pot, and "sippet," a small piece of bread used to soak up the dish's flavorful liquids.
Miller shares that those without a pipkin could adapt and use any pot for their cooking, highlighting the flexibility of historical recipes. He proceeds to outline the ingredients needed: a Cornish game hen, herbs, broth, wine, sugar, and fresh cherries.