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chekyns Farsed


This is an excerpt from Gentyll manly Cokere (MS Pepys 1047)
(England, ca. 1500)
The original source can be found at James L. Matterer's website

Chekyns Farsed. Breke the skynne At the necke behynd And blow hym that the skyn may a ryse from the flesh draw them washe hem clene and chop of the hedys. Take the lene of ffatte porke sothyn and hackyd small with rawe yolkys of eggys and harde yolkys mynsyde small and rasyns of Curance and other powders & herbys perboyled and hewd small and put yn saferon and salt do to gethur all thes and stuffe thy chekyns ther with betwene the flesh and the skyn and plumbe them in hote broth and then make them smoth with thy hands that the stuff lye evyn ondur the skyn than perboyle them a lytill then rost them And serue them furth.

autodoc



Other versions of this recipe:

A Stuffed Dish of Chicken (Cooked) in the Oven (An Anonymous Andalusian Cookbook)

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)


Recipes with similar titles:

Chikenes Farsyd (Recipes from the Wagstaff Miscellany)




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