93. Stuffing for Invalids
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "93. Stuffing for Invalids". [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:

93. Stuffing for Invalids. You will take a pullet that was killed the night before, and is well-plucked and cleaned, and take a few blanched almonds, and a few raisins, and the fat of a hen, and a small piece of whole cinnamon, and a clove of gilofre, and mix everything; and put it all inside the pullet, and cook it so that the stuffing does not come out; and then roast it on a spit, and baste it with grease from a hen; and in this manner one makes the poultry stuffing for invalids.

Related Recipes
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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:93>. Accessed on May 25, 2020, 10:14 am.

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