[Sca-cooks] redaction help

[Heleen Greenwald]

Just curious where the recipe came from. And was any mention made of kashering the chicken and especially the heart?
Phillipa
  ----- Original Message ----- 
  From: jenne at fiedlerfamily.net 
  To: sca-cooks at ansteorra.org 
  Sent: Tuesday, September 16, 2003 3:53 PM
  Subject: [Sca-cooks] redaction help


  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.)


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