[Sca-cooks] Lookin for Farced type Chicken
Stefan li Rous
stefan at texas.net
Sat Sep 7 00:44:52 PDT 2002
Serena da Riva asked:
> I was wondering if there are any farced chicken recepits that involve
> deboning the chicken before you stuff them so that you can slice the chicken
> and have a pretty looking slice of chicken with the stuffing in the middle.
>
> If not, are there any period recepits that might be modified as an "artistic
> choice"? This is for something that taste and presentation are more
> important than period-ness.(Gack! Did I actually just say that? Double
> Gack!)
Well, there is this recipe from my lamb-mutton-msg file, but I don't
think the animals are deboned. I think I have another one done similarly
but starting with a camel, but I haven't found it yet.
> Date: Sat, 14 Feb 1998 13:45:49 -0500 (EST)
> From: Stephen Bloch <sbloch at adl15.adelphi.edu>
> Subject: Re: SC - lamb recipe
>
>> Once upon a time we had a cooking workshop (this was in the days when we
>> wondered how practical 'field cooking' was. In my Backyard, over an open
>> fire, I prepared the following recipe (with changes as noted)
>>
>> Take one camel. (I couldn't find anywhere to take it from, so I skipped
>> that bit. Plus we were feeding 20 people, all of whom were cooking
>> something. It seemed like overkill.)
>>
>> Take one sheep (which I did. without the neck opened. The butcher
>> kindly got me one like that)
>>
>> Stick it in the camel (No camel. Well, what can you do)
>>
>> Take some ducks, geese, or chickens. (I got some chickens, and a buch of
>> bits as well.)
>>
>> Put capons or quail in them. (quail went into chickens, ducks got capons
>> filled with chicken breast)
>>
>> fill the rest with rice, pistachios, sultanas, figs and some other nut (I
>> forget. I partially cooked the rice first)
>>
>> Put it on a spit over the fire, and cook it.
>>
>> What was amazing was that over about 8 hours, we ate nearly all the lamb,
>> all the quails and most of the rest. It was really good.
>>
>> Unfortuantely I don't have any documentation.
>
> I'm glad to see that somebody has actually tried this. Here's your
> documentation. The following appears in the 13th-century Arabo-
> Andalusian _Manuscrito Anonimo_, and is reprinted in Cariadoc's
> Collection, volume II:
>
> Roast Calf, which was made for the Sayyid Abu-L-'Ala in Ceuta
>
> Take a young, plump ram, skinned and cleaned; open it deeply between
> the thighs and carefully take out all the entrails that are in its
> belly. Then put in the interior a stuffed goose and into its belly a
> stuffed hen and in the belly of the hen a stuffed pigeon and in the
> belly of the pigeon a stuffed thrush and in the belly of this a small
> bird, stuffed or fried, all this stuffed and sprinkled with the sauce
> described for stuffing; sew up this opening and place the ram in a hot
> tannur and leave it until it is browned and ready; sprinkle it with
> that sauce and then place it in the body cavity of a calf which has
> been prepared clean; sew it up and place it in the hot tannur and
> leave it until it is done and browned; then take it out and present
> it.
>
> mar-Joshua ibn-Eleazar ha-Shalib
> Stephen Bloch
> sbloch at panther.adelphi.edu
--
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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