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chicken Stuffed With Clean Black 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

Chicken stuffed with clean black pepper. Remove the feathers like I told you, don't burn it; once you've removed the feathers, burn it, put it in clean water and cut out its chin and nails, then put it into another pot of water. Put your finger into its neck and separate the skin from the meat, this is where the stuffing goes, if there's not much food in its stomach, pull it out; if there's lots of food there, remove it from the neck and don't let the food drain into the skin. Some chefs inflate the chicken, but that's not good. Do the stuffing like so: cut some fat bacon with parsley, mix some boiled and raw eggs. Stuff the chicken like so, boil it in clean water until it's tender, pour some beef water onto it, and once cooked, add some garlic, parsley roots and leaves, and when it's time, add some salt, black pepper and ginger, then serve it like so.

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