[Sca-cooks] Chicken-stuffed eggs from Nimatnama

Barbara Benson voxeight at gmail.com
Fri Jul 16 20:01:25 PDT 2010

I'm with Margaret. A classic example of the vagaries of writing a
manuscript longhand.

"Do this, this, this and this. Then do some of this and the other. Oh,
by the way you were supposed to do this additional thing first."

I have run across it too many times - order sometimes seems to be
arbitrary. Also - who is psychotic enough to stuff pigeon eggs?

Serena da Riva

On Fri, Jul 16, 2010 at 7:04 PM, Pixel, Goddess and Queen
<pixel at hundred-acre-wood.com> wrote:
> On Fri, 16 Jul 2010, Jim and Andi Houston wrote:
>> Oh mighty sages of medieval cooking,
>> I think I've been staring at this manuscript too long. I would love a
>> fresh
>> perspective on this description. I've worked out a redaction but I feel
>> I'm
>> missing something. How would you interpret the steps to cook this dish?
>> #173 Again, the method for making potherbs into pellets or for using eggs
>> with potherbs or making many-colored pumpkin with potherbs. Blow the fire
>> and cook plump minced chicken, add onion, fresh ginger and whole potherbs
>> and use it as a stuffing for the eggs of hens or of pigeons or of the eggs
>> of any other bird that is required. Put together cardamoms, cloves, white
>> ambergris, rosewater, camphor, musk, saffron, and salt, rub it on the
>> carcass and flavor it with ghee and cook it. Slightly cook some fresh
>> onions, add lime juice and flavoring and put it in the mince. Flavor it
>> with
>> ghee and whole potherbs.
>> The "carcass" line is really throwing me. What do you think?
>> Interested in everyone's interpretations,
>> Madhavi
> I read it as "Rub the whole chicken with spices, cook it. When it is cooked,
> mince it with slightly cooked onions, lime juice, ghee, and whole potherbs.
> Use the mince to stuff eggs." It looks to me like the line that starts "Blow
> the fire..." is a summary of what you're going to be doing.
> Margaret FitzWilliam
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