SC - question regarding the Icelandic chicken

[Richard Keith]

I was thinking of playtesting the Icelandic chicken that was so thoroughly 
discussed a few months ago, and a question occured to me.

Just WHICH sage would have been used in iceland? There are so MANY bloody 
varieties. Would a clary sage be useful? (Thats the one that i have the 
most access to, and I have a REAL low frustration factor when it comes to 
exotic ingredients).

Btw, the only translation I have of the recipe is the one below. Are there 
any further variations on it?

 >>My translation:
 >>
 >>
 >>One shall cut a raw chicken in two lengthwise and take a flour dough and
 >>make a plate thereof and cut lardons small into it and lay on it whole sage
 >>leaves  and ground pepper and salt and wrap the chicken in it so it is
 >>completely covered, and bake as much as other bread.
 >>
 >>
 >>Nanna
 >>

Thank you in advance,
Maggie