SC - Two Squabs made from one

[Philippa Alderton]

>From Platina:

Book VI, #40.

Ex Solo Pipione Duo Fiunt

Piponiem sine aqua ita apposite deplumato, ne pellum frangas. Exenterato,
deinde cutem integram avertes, ac diriges. Directam optimo farcimine
replebis. Integer tum omnino videbitur. Verum pipionum hoc modo assum
frictum (fictum) elixum facies: assum semicoctum sale ac trito pane
asperges, inungesque leniter vitello ovi ut crustam pro cute faciat. Ubi
incoctus omnino fuerit, vehementi igni statim torreto quo coloratior fiat.
Inde convivis appones.

Translation:

Pluck a squab without water in such a careful way as not to break the skin.
Then, when it has been gutted, remove the entire skin and spread out. When
it is spread out, fill it with the best sausage. Then it will seem entirely
whole. You will have the real squab roasted, fried or boiled this way. When
it is half-cooked, sprinkle with salt and ground bread, and brush lightly
with egg yolk to make a crust instead of a skin. When it is wholly cooked,
toast it immediately over a hot fire so it becomes more colored. Then serve
it to your guests.




Phlip
Caer Frig
Barony of the Middle Marches
Middle Kingdom

Southeastern Ohio

Phlip at bright.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.
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