Hen Stuffed With Clean Pepper
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Hen Stuffed With Clean Pepper". [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:

Hen stuffed with clean pepper. Remove the feathers and the intestines like I told you. Once the intestines are removed, skin it, cut the legs by the knee, cut the wings, leave its head on the skin. Do the stuffing. If you have fat bacon, slice it like you'd slice a sausage, add some black pepper, if you want you could also add marjoram or black pepper; if you have no pork, you can do so with sheep or calf. This is the stuffing; fill the hen, stitch it. Boil it in hot water, if you want to roast it, make some sauce, but you can also cook it.



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]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

chicken
pepper
pork
sausage
marjoram
sheep
calf


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:205>. Accessed on November 19, 2019, 10:04 pm.




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