[Sca-cooks] Cockentryce

[Johnna Holloway]

I tend to think in terms of sweet subtleties and not meats so much but
I always thought that a helmeted cock might be easier.
Do the bird and pig in separate ovens, combine and decorate. Do them ahead.
Keep cold. 

There's this one
http://www.godecookery.com/helmeted/helmeted.htm

http://www.godecookery.com/helmeted/coqart.htm   shows the illustration from Flandrin's book.

Olwen back in 2003 described one that she did as opposed to the ones above--

This one is a little ..um.. weird.  I helped on one that was really really
nice.  The chicken didn't have it's head or feet.  A helm was made instead.
And the pig was wired into a galloping position and propped so it looked
like it was really running instead of just squashed under an odd chicken
like this one.
Olwen

Johnnae


On Nov 26, 2013, at 10:18 AM, Deborah Hammons wrote:

> I was thinking about it for Coronation next year.  My only problem is
> finding a suitable size pig for the oven I will be using.
> 
> Aldyth
> 
> 
> On Tue, Nov 26, 2013 at 7:00 AM, Elise Fleming <alysk at ix.netcom.com> wrote:
> 
>> Greetings! TudorCook posted a photo of a cockentryce ("pig head turkey
>> bum" was his description) on Twitter: pic.twitter.com/yAUdb3a5yM
>> 
>> Thought someone might like to be inspired for a future feast!
>> 
>> Alys K.