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Cold Stuffed hen


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

Cold, stuffed hen. It should be an old rooster. Don't cut the rooster's throat, hang it instead and kill it this way. Skin it like I told you, but don't cut the legs, then stuff it with the previous stuffing. Add saffron to the stuffing, black pepper and whip some eggs, don't cut the rooster's comb. Put one rooster to a plate, they should be about the same old age. Stuff the roosters' skin, put them into a pot and put their necks to the pot's edges. Before making it, cook some cow legs like they'd do it for aspic. Pour the leg's water onto the roosters. You can serve the cow legs as aspic for your lord. Don't overcook the roosters, keep them in line while adding black pepper, then add some vinegar, honey, saffron and ginger. When it's time, put them into a plate and clean them. Put the plates so that roosters look like they're standing; if the weather is hot, put them on ice, for they won't foul in the ice.

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