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hen Stuffed With Clean pepper


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Hen stuffed with clean pepper. Remove the feathers and the intestines like I told you. Once the intestines are removed, skin it, cut the legs by the knee, cut the wings, leave its head on the skin. Do the stuffing. If you have fat bacon, slice it like you'd slice a sausage, add some black pepper, if you want you could also add marjoram or black pepper; if you have no pork, you can do so with sheep or calf. This is the stuffing; fill the hen, stitch it. Boil it in hot water, if you want to roast it, make some sauce, but you can also cook it.

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