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Roasted little chickens (birds) with sauce

This recipe is in categories Normans / Medieval, Main courses,
About this recipe:
Difficulty: not rated
Preparation Time: 10-15 mins
Cooking Time: Approximately 30 minutes (depending on the size of the birds)
Number of servings: Approximately 1 bird for 2 people
Serving suggestions: With seasonal vegetables

This dish is taken from the Bayeux tapestry which depicts small birds being spit roasted. Several birds are roasted on each spit. Many different kinds of birds were eaten, even songbirds.

The original recipe for spit-roasted birds:
'Take and pull him dry, Kutte away his hede and the necke by the body, and the legges by the kne, and putte the kneys in at the vente, and roste him.'

 For the sauce:

Making and cooking it
  1. Rub the fat well over the skin of the birds
  2. Rub in a little salt and pepper if desired
  3. Roast at Gas 5, 190 C or 375F for 20-30 minutes depending on the size of the birds
  4. Baste them a little as they cool
For the sauce:
  1. Peel the top layer of skin off the lemon and add to the vinegar in a pan. Try to put in as little white pith as possible or it will be bitter 
  2. Add the juice of the lemon and the spices
  3. Warm through to allow the flavours to mingle
  4. Spoon over the hot birds 
  5. Return to the oven for a few minutes then serve