If you wish to make a chicken ambrogino, take the chickens, cut them up, then put them to fry with fresh pork fat and a bit of onion, cut crosswize. When this is half cooked, take some almond milk, mix it with broth and a little wine, and add it to the chickens, first skimming off the fat if there is too much; add cinnamon cut up with a knife and a few cloves. When it is dished up add some prunes, whole dates, a few chopped nutmegs, and a little crumb of grilled bread, well pounded and mixed with wine and vinegar. This dish should be sweet and sour; and be sure that the dates do not burst open.
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