[Sca-cooks] Re: online glossary: blow, blow up

[tgl at mailer.uni-marburg.de]

Here is another recipe for the stuffing of poultry between the skin and
the flesh, from the Liber de coquina, early 14th c., Latin, ed. by Mulon
p. 403-04. The use of "aliter" in the title refers back to another
recipe with the title "De gallina implenda". Thus, the title of the
present recipe could be rendered by "To stuff/fill a chicken, another
way". In respect to the "blow up"-technique and its functions, the
important parts of this recipe are:

-- vento implere
to fill, to blow up with air

-- implere gallinam inter pelles et carnes
to fill/stuff the chicken between the skin and the flesh

"22. -- Aliter: si uis implere gallinam inter pelles et carnes, recipe
gallinam uiuam et aperi corium suum iuxta collum, ita quod facias ibi
unum foramen solum, quod uentus possit intrare. Postea, recipe fistulam
paruam de paleis uel pluma factam; et per istam fistulam, gallinam per
foramen predictum, ita quod tota gallina circum circa infra et carnes
pellem usque ad coxas et alas, quantum poteris, uento impleatur. Deinde,
interfice gallinam et cum aqua calida deplumetur. Et tunc remanebit
inflata propter uentum.

Postea, recipe bonas carnes recentes porcinas pingues, petrosillum et
bonas species trittas et herbas odoriferas; et omnia super tabulam cum
cutello minutim incidas uel in mortario teras. Et postea, oua cruda in
bona quantitate et caseum gratatum simul cum eisdem permisceas. <404>

Postea, recipe gallinam, et digitum per foramen colli intromitas, ut
subtiliter corium a carnibus diuidas; et per idem foramen, de predicto
martoriolo siue comistione totam gallinam inter pellem et carnem
impleas. Postea, predictum foramen cum acu et filio subtiliter suas.
Etiam pone in ueru ad assandum."

Th.