Stuffed small chickens
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Wel ende edelike spijse (Dutch, late 15th c. - Christianne Muusers, trans.), entitled "Stuffed small chickens". [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:

Stuffed small chickens. Blow the chickens between skin and meat and scald them in water that is not too hot. Make stuffing with cloves, rather fat pork meat, chopped small, [and] raw eggs. Bray pepper, cinnamon [and] ginger in your stuffing [in the mortar]. Begin [the stuffing] between the legs, roast it, and eat it with salt.



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]

STUFFED CHICKS. A chick should be suffocated while it is still alive, and it is suffocated at the neck; then bind its neck and let it die: then scald, pluck, gut, put it back together and stuff.

Item, or else, when it is all ready to put on the spit, at the hole where it was gutted, you can separate with your finger the skin from the flesh, then stuff it using the end of your finger, then sew it back up with a whip-stitch, at the hole, sewing the skin with the flesh, and put it on the spit. And note that the stuffing is made of parsley and a little sage with hard-cooked eggs and butter, all chopped up together, and powdered spices too. For each chick you need three eggs, whites and all. [Le Menagier de Paris]

[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
cloves
pork
eggs
pepper
cinnamon
ginger
salt


[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 "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:46>. Accessed on October 23, 2019, 12:54 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:444>. Accessed on October 23, 2019, 12:54 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact