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stufed-pltry-msg – 5/27/05

 

Period stuffed poultry recipes. Birds, Chickens.

 

NOTE: See also the files: meat-stuffed-msg, chicken-msg, sausages-msg, meatloaf-msg, meat-rolled-msg, haggis-msg, birds-recipes-msg, chopped-meat-msg, Ital-Stuffing-art.

 

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NOTICE -

 

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

 

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

 

Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org

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Date: Tue, 17 May 2005 17:31:21 -0400

From: "Sharon Gordon" <gordonse at one.net>

Subject: [Sca-cooks] Stuffed Poultry

To: <sca-cooks at ansteorra.org>

 

I'm looking for recipes for stuffed poultry.  And I'm interested in all

sorts of styles of stuffing including poultry stuffed with mixtures of

vegetables, herbs, fruits, grains, poultry that might be described as

"semi-stuffed" like Icelandic Chicken, and recipes where the only stuffing

might be herbs and other items inserted between the skin and the meat.  

So far I have

 

***Stuffed-Cavity***

1) Stuffed goose or capon, recipe 35 from Two Fifteenth Century Cookbooks/

2) Apicius Stuffed Chicken #248 with flavored spelt

3) Apicius Stuffed  chicken #199 with peas/pods, brains, sausage, herbs

4) Viandier's Roast Stuffed Quail with cheese and marrow

5) Libro della cucina's Roast Goose with vinegared garlic, salt and herbs

6) Forme of Cury's Chickens with grapes, garlic, and herbs

7) Forme of Cury's Gees with Sawse Madame herb, fruits, garlic

8) Harleian MS 4016 Duck roased with salt

9) Harleian MS 4016 Goose or Capon stuffed

 

***Semi-Stuffed or Individually Stuffed Pieces***

1) Pulli in Pastellis  aka Icelandic Chicken

 

 

***Stuffed-Under Skin***

?

 

What am I missing?

 

Sharon

 

 

Date: Tue, 17 May 2005 17:52:35 -0400

From: Johnna Holloway <johnna at sitka.engin.umich.edu>

Subject: Re: [Sca-cooks] Stuffed Poultry

To: Cooks within the SCA <sca-cooks at ansteorra.org>

 

Sharon Gordon wrote:

> I'm looking for recipes for stuffed poultry. snipped list

 

What about birds stuffed into birds?

See also

http://www.geocities.com/helewyse/birdfruit.html

for Helewyse's birds with fruit

http://www.geocities.com/helewyse/yulefeast.html

for the Yule feast chickens that we grilled outdoors in December.

 

Johnnae

 

 

Date: Tue, 17 May 2005 16:16:08 -0700 (PDT)

From: Huette von Ahrens <ahrenshav at yahoo.com>

Subject: Re: [Sca-cooks] Stuffed Poultry

To: Cooks within the SCA <sca-cooks at ansteorra.org>

 

Four stuffed birds from Sabina Welserin:

 

2 To make capons or hens in a glass

 

Take a capon, or a hen, which should not be especially large, or a  rooster. Scald it well and make it very clean, and when it is scalded, cut open the skin from around the neck for about a finger's length. Otherwise let the skin be entirely undamaged. Draw the  neck completely out of the skin, in such a way that the wings are also skinned in this manner,  until the small bones in the front are completely caught up in the skin. After that pull the  skin from it as far as the knee, and that so that the feet and the head remain caught up in the  skin. And when you have taken out the large bones and the flesh of the capon, or the hen, and emptied  the skin completely, then take a white silk thread and sew the capon closed again. After that put  one leg after the other into a glass vessel. And if the capon has claws on the feet, cut them  off. Next put the skin entirely inside as far as the head, which does not go into it. You can cut it off. Then take the capon meat and chop it small. When it is finely chopped, then put an  egg and good spices thereon, a little saffron, as much as one stuffs in a small hen for roasting,  and with a funnel stuff it through the beak into the capon. Then the skin is once again filled, as  if the capon were whole. Afterwards set the glass vessel into a pot of water and let it cook therein, then see you, that it is right. Slaughter the chicken or the capon only when it is to be  prepared, so that it is not torn in the front. Pay attention afterwards to proceed carefully, so  that the skin is not torn and remains whole.

 

13 To make stuffed birds

 

Prepare them in the following manner: Take small wild birds, hold them  with a finger and stuff them with eggs. Put some ground anise and juniper berries into them to  avoid a gamy smell. Leave the feet and heads on the birds, stick them on a spit and roast them,  but not too dry, and in a bowl make a sweet sauce with Reinfal for the birds. In this manner one  can stuff other birds.

 

15

Take a goose, stuff it with onions, peeled quinces, pears and bacon,  stick it on a spit and roast it.

 

8 A well roasted young goose

 

Then take the goose liver and with it ten plums and put them in the  goose and sew it up underneath and put it on a spit. It will be good. And when you serve it then open  it up.

 

 

One Dutch recipe from "Wel ende edelike spijse", a manuscript from the

second half of the fifteenth century

 

1.3. Who wants to make stuffing, takes pork, lean and fat, well cooked, and hard boiled eggs, chopped  together. Put it in a mortar and crush well and add good spices (?), pepper, saffron, enough spices,  salt to taste. And it is also good to make white sausages and pancakes, to stuff eggs, pastries,  fritters, to stuff pig's trotters, to stuff hens and young chickens, to stuff eggs, crayfish and  apples.

 

Huette

 

 

Date: Tue, 17 May 2005 16:22:50 -0700 (PDT)

From: Louise Smithson <helewyse at yahoo.com>

Subject: [Sca-cooks] Re: Stuffed Poultry

To: sca-cooks at ansteorra.org

 

Sharon Gordon wrote:

> I'm looking for recipes for stuffed poultry. snipped list

 

What about birds stuffed into birds?

See also

http://www.geocities.com/helewyse/birdfruit.html

for Helewyse's birds with fruit

http://www.geocities.com/helewyse/yulefeast.html

for the Yule feast chickens that we grilled outdoors in December.

 

Johnnae

 

 

Date: Tue, 17 May 2005 16:31:42 -0700 (PDT)

From: Huette von Ahrens <ahrenshav at yahoo.com>

Subject: Re: [Sca-cooks] Stuffed Poultry

To: Cooks within the SCA <sca-cooks at ansteorra.org>

 

Two recipes from Libro di cucina/ Libro per cuoco (14th/15th c.)  

(Anonimo Veneziano)

 

XVII Capons or hens stuffed

If you want to make two capons for 12 persons.  Take two fresh cheeses  and 12 eggs and take twoounces of sweet spices, half a pound of fresh lard and take the capons  well washed and skinned andlet them boil.  When they are well cooked, strip all (of the flesh off)  and pull out the bones andreserve.  And beat the meat with some leaves of parsley, and mint and  marjoram, and of the saidspices, and the cheese that has been well mixed to a paste, and enough  of the eggs (to bind thepaste).  Of these things make a good batter, fine and soft and well  yellow, and good presence ofspices.  Take chopped (broken up) these bones and redress each one for  it is according that itnails in part of this batter (reform the meat paste around the bones).   And put each in rashers ofpork and fry in lard.  And when they are fried, powder with the said  spices. Take strained eggyolks and whites and spices and saffron, temper with juice of grapes  crushed or with verjuice orwith the capon broth, and of this stuff make a good sauce, and put it  to boil.  Then you want toput these bones stuffed in this boiling broth, when it is cooked serve  it in a bowl and the caponsin platters.  This dish should  be a strong yellow (color) and sour  with verjuice.  If you want tomake it for more persons or for less take the things of this measure by  same proportion.

 

LVII Good stuffed hens

If you want to make stuffed hens for 12 people.  Take the hens, kill  them, then pluck them andtake out the innards.  Then take a pound of peeled, ground and strained  almonds (make almondmilk), take in total eight strained cheeses, good and sweet and twelve  eggs. Take parsley and mintand other good herbs, wash them well and grind/paste them well with the  cheese and three ounces ofspices without saffron.  Take the herbs and the cheese and the eggs  together and make a paste andtemper it with the almond milk and make a batter in the same way that  one makes for fritters.Then take the hen, well washed and well peeled and stuff this between  the skin and the meat andwithin, and then one should seal it well so that the stuffing cannot  escape and it will be good.

 

Huette

 

 

Date: Tue, 17 May 2005 20:05:55 -0400

From: Robin Carroll-Mann <rcmann4 at earthlink.net>

Subject: Re: [Sca-cooks] Stuffed Poultry

To: Cooks within the SCA <sca-cooks at ansteorra.org>

 

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

 

<the end>



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