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Stuffed Chicks

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

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.


Other versions of this recipe:

Stuffed small chickens (Wel ende edelike spijse)

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