Buknade (Medieval English Pottage) - cooking recipe

Ingredients

3 sprigs parsley
3 sprigs hyssop
3 leaves sage
5 cups chicken stock
1 pinch mace, ground
1 pinch clove, ground
1 pinch saffron
salt
12 ounces chicken, cooked
3 egg yolks
1/2 teaspoon cider vinegar
white pepper, to taste
ground ginger, to taste

Preparation

Chop parsley, hyssop if available and sage leaves without stems.
Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
Shred chicken (without skin), add to simmering stock.
Beat egg yolks.
Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
Add vinegar, pepper, ginger and salt to taste.
Serve immediately.