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> Platina 4.38
>
> 38. On Chicken Roll
>
> Divide crests of chickens in three pieces, livers in four,
> and leave testicles whole.  Cut lard into bits, but do not
> pound.  Cut up finely two or three ounces of veal fat, or,
> instead of fat, add beef or calves marrow.  Use as much as
> will be enough of ginger, cinnamon, and sugar.  Mix all
> these with about forty dried sour cherries; then put in a
> roll made suitable for it from finely ground meal.  It can
> be cooked in an oven or under cover on the hearth.  When it
> is half-cooked, put over it two beaten egg yolks and a bit
> of saffron and verjuice.

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****