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Stuffed Small chickens


This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Stuffed small chickens. Blow the chickens between skin and meat and scald them in water that is not too hot. Make stuffing with cloves, rather fat pork meat, chopped small, [and] raw eggs. Bray pepper, cinnamon [and] ginger in your stuffing [in the mortar]. Begin [the stuffing] between the legs, roast it, and eat it with salt.

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Other versions of this recipe:

STUFFED CHICKS (Le Menagier de Paris)




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