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To Cook A chicken In A Carafe


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

To Cook a Chicken in a Carafe. In the morning take a chicken that was killed the night before and skin it without hot water so the skin does not tear, then eviscerate it and from that spot begin the skinning, pulling it back up to the neck; then cook the meat without the skin; when it is cooked, take the breast and grind it up thoroughly with a little cheese, parsley, marjoram and other fragrant herbs, and mix this into the chicken breast and grind it all again with a little cloves, pepper, cinnamon, saffron and a little veal fat; and mix everything together, adding in two eggs; make this mixture a little on the soft side. Then get a carafe big enough to hold a chicken or capon, and see that the mouth of the carafe is rather wide; then stuff the chicken skin and sew it where you cut it; stick its feet into the carafe and have its neck stick out of the neck of the carafe -for, before inserting the skin, you should make sure that the carafe will be big enough to hold [the whole of the stuffed skin]; if it is big enough, stuff the chicken through its neck which will be sticking out of the neck of the carafe, but do not overstuff it; then tie up the neck and let the chicken swell to take up the space in the carafe; then settle the chicken properly in the carafe by means of a stick; fill the carafe with slightly salted water, and set the carafe to boil inside a cauldron or else gently by the fire-but it would really be better to fill a cauldron with water and boil it, and then, or before it boils, to set the carafe in it; it will be cooked in an hour's time; send it off to be served, leaving to those whose job it is the weighty problem of carving it up.

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