| 4 chicken breasts, or one whole chicken | 1 small onion |
| 1-2 apples | a handful of parsley |
| peel and juice of 4 lemons | 1/4 cup olive oil |
| salt | pepper |
| cinnamon | mace |
| nutmeg |
Cook the chicken, and remove any bones. Cube.
Core and chop the apples, but do not peel. Put to soak in the
lemon juice to keep them from turning brown.
Chop the onion and parsley.
Mix all the ingredients in a bowl.
Season to taste with salt, pepper, and spices.
Serve chilled.
Driver and Barriedale-Johnson call for less lemon and less oil.
Original text:
"Take a hen and roast it, let it be cold, carve up the legs, take the
flesh and mince it small, shred a lemmon and a little parsley and onions,
an apple, a little pepper, and salt, with oyle and vinegar; garnish the
dish with the bones and lemon peel and so serve it."
The Court and Kitchen of Elizabeth commonly called Joan Cromwell, 1664.
Dhugall served this at a May Day sometime in the late '80s.