174. PASTRY OF Roast hen on the Spit
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This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "174. PASTRY OF Roast hen on the Spit". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

174. PASTRY OF Roast hen on the Spit. You must take a very plump hen, and remove the wings and the feet and the neck, and stuff it entirely with the yolks of hard-boiled eggs, and cinnamon and cloves stuck in the egg yolks, and raisins, and blanched almonds, and cooked meat from a calf or a kid, and finely chopped, and mint and parsley, also raw egg yolks. And spices which are fine and saffron-colored; and with all this, mixed with the raisins and almonds, stuff it inside the hen and then sew it up so that none of the stuffing falls out; and then put it on the spit and roast it. And when it is almost roasted, take a large plate and cast upon it a little rice flour which is very fine, and goat milk, and raw egg yolks, and sugar, and cinnamon, and other spices which are fine and saffron-colored; and beat this all together vigorously. And thin the said dough with the milk; if you have no milk, take rosewater and a little pot-broth, and mix it all together. And then, with some hen feathers, spread the said dough over the hen and rub it. And anoint it, and be careful that you do not thin it too much because it will not be able to cling to the flesh of the hen. And anoint it enough times that this dough or sauce forms a crust on the hen as thick as the crust of a empanada; and if you wish, you may put wholesome herbs, such as parsley, marjoram and mint, well then you may do it; and turn the spit in such a manner that the said dough stays upon the hen.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

A Chicken Pie. Clean and joint the chicken and put it in a pot with pepper, Chinese cinnamon, lavender, coriander, onion juice and cilantro juice, a spoonful, and a half a spoonful of murri, and sufficient water and salt. Cook it until it is done and throw in peeled almonds and pine-nuts. Then pound its innards and add white flour and crumbs of risen bread, and four onions if there are two chickens, or two if there is one. Beat all this and cover the contents of the pot with it, boil eggs and split them in halves and quarters, and make this pie like the first to the letter. [An Anonymous Andalusian Cookbook]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:174>. Accessed on June 4, 2020, 10:43 pm.

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:93>. Accessed on June 4, 2020, 10:43 pm.

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