SC - Cuskynoles

[Mary_HallSheahan@ademco.com]

regarding the practice of putting bacon and/or butter under the skin of
fowl before roasting:

Explore the medieval practice of larding meat before cooking.  This was
usuallu accomplished by threading bits of pork fat into the meat before
cooking.  It's a practice still used today for tough or dry game meats.

Ben.

On Sat, 21 Aug 1999, lorix wrote:

> I have included a possible recipe for gilding at the end of the message, but I
> have a question on a related matter.
> 
> As a matter of course when I cook chicken mundanely, I loosen the skin across
> the breast & gently slide pieces of bacon & herbed butter under the skin.  I
> also tend to bake most poultry in a plastic bakers bag.  The effect of the bacon
> & herbed butter is that the butter melts & takes the herbs (& nuts & spices &
> whatever else I've thrown in) throughout the chicken & the bacon gives a smoky
> taste to the chicken.  The roasting bag tends to have a similar effect to a pot
> roast in that the meat is kept moist & tender (almost a smoked texture to it),
> which can be particularly useful for goose & especially turkey.
> 
> Only problem is that I've not seen any period recipes that refer to putting such
> "stuffing" under the skin in such a manner, although I have found recipes that
> are where the chicken is baked covered "to keep moist", so the roasting bag
> effect is fine.  So can anyone advise me on whether pushing herbed/spiced butter
> (& bacon or such) under the skin of poultry is period, and if so a source would
> be gratefully appreciated?
> 
> Lorix
> 
> Kristine Agnew wrote:
> 
> >    I am cooking a goose for an upcoming shire gathering and other than the
> > standard recipes( ie. Plein Delit cookbook etc.)I wanted to do something
> > quite snazzy but short of refeathering the goose after it was cooked (a
> > period practice from what I read) Is there a something with which you can
> > "gild" or make golden looking a cooked goose? I'm sure I have read this
> > somewhere but for the life of me can't find it.
> > I would appreciate any and all advice on this matter.
> >
> > Boudicca
> >
> 
> While I can't find a goose recipe for gilding just at the moment I happened to
> have this one on hand for chicken.  Whilst not as snazzy as the suggestion of
> gilding with gold, it is certainy feasible.  I note the redaction is not mine
> and I would attribute proper authorship, but alas it was downloaded from an
> online source & the person who passed it on to me failed to note the author.
> 
> Chikenes Endoryd -roast chicken glazed with egg yolks.
> Hieatt, Constance B. An Ordinance of Pottage. London: Prospect Books Ltd,
> 1988            p. 96
> “161. Chickenes endoryed. Scall chykenes; draw out the brest bone with thy
> fynggers; save the flesch & the skyn  hole. Rost hem till they be thorow, then
> endore hem with yolkez of eyron. When the endoryng ys stiff & hard let hem rost
> no more. Endore kydez in the same maner.”
> REDACTION:
> Gilded Chicken. Scald chickens; draw out the breast bone with your fingers; keep
> the flesh & skin hole. Roast the chicken until done, then glaze it with egg
> yolks. When the glaze is stiff & hard let it roast no more. Glaze kids (goats)
> in the same manner.
> 
>      Chicken, whole or in pieces, and without the breat bone if possible
>      egg yolks, beaten
> Roast the chicken until done. Remove from oven, brush with egg yolk, and return
> briefly to the oven until the glaze is set, approx. 1 minute. Don't overcook -
> the chicken should be yellow, not brown. Repeat the process a few times for a
> brighter shade.
> 
> 
> 
> 
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