[Sca-cooks] redaction help

[jenne at fiedlerfamily.net]

Ok, so I'm going to work on redacting this recipe:

A Jewish Dish of Chicken

Clean the chicken and pound its entrails with almonds, breadcrumbs, a
little flour, salt, fennel, and cut cilantro; beat it with six eggs and
the amount of four pounds [?] of water.  Then put the chicken over the
fire a little and place it in a clean pot with five spoonfuls of sweet
oil, and do not stop stirring it over the fire in the oil until it is
lightly browned.  Then make a mash of the stuffing prepared earlier and
leave it until it is bound together and thickened.  Pour it out and put
it around the stuffing, adorn with cut rue and fennel, buds of mint,
and minced almonds, and present it, God willing.


Stuffing:
Chicken entrails (liver, heart, gizzard?)
Almonds
Breadcrumbs
Flour
Salt
Fennel
Cut Cilantro
	(mashed together)
6 eggs
water?
	(beat together)

Brown the chicken (in pieces) in oil/fry the chicken in oil?
Cook the stuffing until it is bound together (fried? baked? boiled?)
Put the stuffing in a dish, arrange the chicken around it, and garnish
with rue, fennel, mint and minced almonds?


-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
 "in verbis et in herbis, et in lapidibus sunt virtutes"
(In words, and in plants, and in stones, there is power.)