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A Stuffed Dish Of chicken (cooked) In The Oven


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

A Stuffed Dish of Chicken (Cooked) in the Oven. Clean a plump chicken and pound its giblets, its liver, and its heart well; add to these ten eggs and spice it and adjust the salt. Stuff the chicken with this and sew it up, put it in a pot and throw on top spices, pepper, salt, and three spoonfuls of oil. Take one spoonful from the stuffing with which you filled the chicken, beat it with three eggs and cover the pot with it, dot it with eggyolks and send it to the oven until it is browned and the stuffing is wrinkled. Take out the chicken onto a dish and put around it the stuffing, garnish it with eggyolks, cut rue over it, sprinkle it with fine spices and present it, God willing: praise be to Him, there is no Lord but He.

autodoc



Other versions of this recipe:

Chekyns Farsed (Gentyll manly Cokere (MS Pepys 1047))

Chik farsed (Two Fifteenth-Century Cookery-Books)

Hennys enforced (A Noble Boke off Cookry)

Hen stuffed and good (Libro di cucina / Libro per cuoco)

POULTRY STUFFED ANOTHER WAY (Le Menagier de Paris)

Stuffed capon (Wel ende edelike spijse)

Stuffed chicken (Le Viandier de Taillevent)




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