[Sca-cooks] Stuffed Poultry

[Robin Carroll-Mann]

Sharon Gordon wrote:

>  I'm looking for recipes for stuffed poultry.

 From Ruperto de Nola, Libro de Cozina:

PASTRY OF ROAST HEN ON THE SPIT
EMPANADA EN ASADOR DE GALLINA ASADA

You must take a very plump hen, and remove the wings and the feet and 
the neck, and stuff it entirely with the yolks of
hard-boiled eggs, and cinnamon and cloves stuck in the egg yolks, and 
raisins, and blanched almonds, and cooked meat
from a calf or a kid, and finely chopped, and mint and parsley, also raw 
egg yolks.  And spices which are fine and
saffron-colored; and with all this, mixed with the raisins and almonds, 
stuff it inside the hen and then sew it up so that
none of the stuffing falls out; and then put it on the spit and roast 
it.  And when it is almost roasted, take a large plate
and cast upon it a little rice flour which is very fine, and goat milk, 
and raw egg yolks, and sugar, and cinnamon, and
other spices which are fine and saffron-colored; and beat this all 
together vigorously.  And thin the said dough with the
milk; if you have no milk, take rosewater and a little pot-broth, and 
mix it all together.  And then, with some hen
feathers, spread the said dough over the hen and rub it.  And anoint it, 
and be careful that you do not thin it too much
because it will not be able to cling to the flesh of the hen.  And 
anoint it enough times that this dough or sauce forms a
crust on the hen as thick as the crust of a empanada; and if you wish, 
you may put wholesome herbs, such as parsley,
marjoram and mint, well then you may do it; and turn the spit in such a 
manner that the said dough stays upon the hen.


-- 
Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net