[Sca-cooks] Stuffed Poultry

[Huette von Ahrens]

> --- Sharon Gordon <gordonse at one.net> wrote:
> > I'm looking for recipes for stuffed poultry.  And I'm interested in all
> > sorts of styles of stuffing including poultry stuffed with mixtures of
> > vegetables, herbs, fruits, grains, poultry that might be described as
> > "semi-stuffed" like Icelandic Chicken, and recipes where the only stuffing
> > might be herbs and other items inserted between the skin and the meat.  So
> > far I have
> > 
> > ***Stuffed-Cavity***
> > 1) Stuffed goose or capon, recipe 35 from Two Fifteenth Century Cookbooks/
> > 2) Apicius Stuffed Chicken #248 with flavored spelt
> > 3) Apicius Stuffed  chicken #199 with peas/pods, brains, sausage, herbs
> > 4) Viandier's Roast Stuffed Quail with cheese and marrow
> > 5) Libro della cucina's Roast Goose with vinegared garlic, salt and herbs
> > 6)  Forme of Cury's Chickens with grapes, garlic, and herbs
> > 7)  Forme of Cury's Gees with Sawse Madame herb, fruits, garlic
> > 8) Harleian MS 4016 Duck roased with salt
> > 9) Harleian MS 4016 Goose or Capon stuffed
> > 
> > ***Semi-Stuffed or Individually Stuffed Pieces***
> > 1) Pulli in Pastellis  aka Icelandic Chicken
> > 
> > 
> > ***Stuffed-Under Skin***
> > ?
> > 
> > What am I missing?

Two recipes from Libro di cucina/ Libro per cuoco (14th/15th c.)  (Anonimo Veneziano)

XVII Capons or hens stuffed 
If you want to make two capons for 12 persons.  Take two fresh cheeses and 12 eggs and take two
ounces of sweet spices, half a pound of fresh lard and take the capons well washed and skinned and
let them boil.  When they are well cooked, strip all (of the flesh off) and pull out the bones and
reserve.  And beat the meat with some leaves of parsley, and mint and marjoram, and of the said
spices, and the cheese that has been well mixed to a paste, and enough of the eggs (to bind the
paste).  Of these things make a good batter, fine and soft and well yellow, and good presence of
spices.  Take chopped (broken up) these bones and redress each one for it is according that it
nails in part of this batter (reform the meat paste around the bones).  And put each in rashers of
pork and fry in lard.  And when they are fried, powder with the said spices.  Take strained egg
yolks and whites and spices and saffron, temper with juice of grapes crushed or with verjuice or
with the capon broth, and of this stuff make a good sauce, and put it to boil.  Then you want to
put these bones stuffed in this boiling broth, when it is cooked serve it in a bowl and the capons
in platters.  This dish should  be a strong yellow (color) and sour with verjuice.  If you want to
make it for more persons or for less take the things of this measure by same proportion. 

LVII Good stuffed hens 
If you want to make stuffed hens for 12 people.  Take the hens, kill them, then pluck them and 
take out the innards.  Then take a pound of peeled, ground and strained almonds (make almond 
milk), take in total eight strained cheeses, good and sweet and twelve eggs. Take parsley and mint
and other good herbs, wash them well and grind/paste them well with the cheese and three ounces of
spices without saffron.  Take the herbs and the cheese and the eggs together and make a paste and
temper it with the almond milk and make a batter in the same way that one makes for fritters.  
Then take the hen, well washed and well peeled and stuff this between the skin and the meat and
within, and then one should seal it well so that the stuffing cannot escape and it will be good. 

Huette





		
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