In this feudal system, the king awarded land grants or "fiefs" to his most important nobles, his barons, and his bishops, in return for their contribution of soldiers for the king's armies.

At the lowest echelon of society were the peasants, also called "serfs" or "villeins." In exchange for living and working on his land, known as the "demesne," the lord offered his peasants protection.

This protection also came with a price - If someone was known to cause a fire while cooking often they would be forced to either pay a fine, work a certain amount of days without pay or in some cases were simply thrown into the wilderness.

Living with the protection of a lord also meant the peasants needed special permits from the Lord to hunt his animals within a boundary area around the village itself. Hunting of any of the animals on the Lord's property without permission would often result in been forced to pay for that animal, and in some cases it been confiscated and given to the Lord, effectively meaning they had worked for him in the first place.

Edward III was one of the leading miliary commanders, not to mention one of the Kings of England during the Hundred Years' War with the French.

He lead his forces to victory at the Battle of Crécy in 1346 at the young age of 16, and later won at the Battle of Poitiers.

He died later on June 8th, 1376 - aged 46 years.

● 1 pound chicken
● 2 cups almond milk
● 2 egg yolks
● 2 Tbsp. rice flour
● 1 Tbsp. sugar
● 1/4 tsp. galingale
● 1/4 tsp. salt
● 1/8 tsp. cinnamon
● 1/8 tsp. cloves
● 1/8 tsp. mace
● pinch saffron

Optional: Rice, amount according to personal prefence.

Preparation & Cooking:

Chop & Slice the chicken into small bite-sized cubes and place into a large pot, or saucepan filled about half way with water.

Optional: Frying the Chicken after chopping is entirely optional; generally however it will cook later when boiling the ingredients together.

In a small bowl whisk together the Almond Milk, Egg Yolks and Rice flour until smooth, then add to the Chicken.

Mix in the various spices and gently mix together. Top up with water until 3/4 full if not already there and bring to a low boil.

Stir occasionally, shimmer until thick. Serve hot in bowls.

Optional: The source where this recipe is from mentions they tried it over Rice - a thin sprinkle of rice on a plate with a few spoons full of this dish on the top does actually sound quite appealing if you would like to try for yourselves.

Originally however it would be served over Bread or Toast.

Recipe Source: MedievalCooker