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chik Farsed


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Chik farsed. Take a faire chek, and skald him, and breke the skyn (as sone as he is scalded) in the necke behinde, and blowe him, And cast him in faire water, and wassh him; and then kutte of the hede and nek, and lete the ffete be on al hole, and draw him clene; and then pike faire parcelly, and parboile hit; And then take hard yolkes of eyron, and hewe hem and the parcelly togidre, and fressh grece, and caste there-to pouder of ginger, peper, a litel saffron and salt, And put al in-to the Chike, and put hit on a Spitte; And thenne late him roste, and serue forth.

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))

Hennys enforced (A Noble Boke off Cookry)

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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