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hennys Enforced


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak hennes enforced tak hennes or yonge pulletts and blow them at the brest then tak stuffur that is mad with pork boiled and grond and alay it with herd yolks of egge put ther to pounded guinger raissins of corrans and salt it and fors the hennes between the skyne and the body and rost him and endore them yallowe or grene and serue it.

autodoc



Other versions of this recipe:

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

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

Chik farsed (Two Fifteenth-Century Cookery-Books)

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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