[Sca-cooks] Chicken-stuffed eggs from Nimatnama

Jim and Andi Houston jimandandi at cox.net
Sat Jul 17 07:41:07 PDT 2010

To you and Margaret, I say "Duh!" *smacks forehead*

Now that I look again, it seems obvious. My brain was making all sorts of
weird things out of that, including whole chickens stuffed with eggs stuffed
with minced chicken meat.

The very next recipe though is hollowed-out lime rinds stuffed with spiced
minced lamb meat, so now I'm questioning whether this means to stuff the egg
whites or forget the innards and stuff egg *shells*!!!

And yeah, I've considered stuffing quail eggs for High Table, but haven't
decided yet.


-----Original Message-----
From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
Of Barbara Benson
Sent: Friday, July 16, 2010 11:01 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Chicken-stuffed eggs from Nimatnama

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
>> 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
> mince it with slightly cooked onions, lime juice, ghee, and whole
> Use the mince to stuff eggs." It looks to me like the line that starts
> the fire..." is a summary of what you're going to be doing.
> Margaret FitzWilliam
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