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“Posted to the SCA_recipes LiveJournal community. Garbage, in this sense, refers to the chicken organ meats. Adapted from a recipe in "Two Fifteenth-Century Cookery Books." "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 + e 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."”
1hr 30mins

Ingredients Nutrition


  1. Cut up gizzards to remove the thin bits of gristle connecting the lumps of meat.
  2. Wash and chop parsley and sage.
  3. Put broth, water, gizzards, livers, parsley, sage, pepper, cinnamon, mace and cloves into a pot and bring to a boil. Simmer uncovered 1 hour 10 minutes.
  4. About 15 minutes before it is done simmering, remove about 3/4 cup of the broth (liquid only) and tear up the bread into it; let soak briefly and mash thoroughly with a mortar and pestle. Put back into pot, bring back to a boil and cook, stirring often, about 5 minutes. Add remaining ingredients and cook 5 minutes more, stirring often, then serve at once.

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