View source for Roast chicken with veal stuffing

==Original Source==
'''Other forcing for any dainty Fowl, as [[Turkey]], Chickens, or [[Pheasant]]s, or the like, [[boil|boild]] or roste.'''

Take minced veal raw, and bacon or [[beef]] suet minced with it; being finely minced, season it with cloves and mace, a few corrans, salt, and some boild bottoms of artichocks cut in form of dice small, and mingle it among the forcing, with pine-apple-seeds, pistaches, chestnuts and some raw eggs, and fill you poultrey, &c. 

The Accomplisht Cook, Robert May, 1660

==Redaction==

===Ingredients===
*3 [[chicken]]s around 1.4kg or two larger ones
*375g [[veal]], minced
*75g [[bacon]], minced
*60g [[currant]]s
*90g [[pistachio]]s, shelled 
*60g [[pine nut]]s
*60g [[chestnut]]s (if you can get them)
*1 440g can [[artichoke]] bottoms, drained and diced 
*2 [[egg]]s
*1/2tsp [[mace]]
*1/4tsp [[clove]]s
*[[salt]] to taste

===Method===
Preheat [[oven]] to 180C (350F).  Mix all stuffing ingredients and stuff into chickens. Truss the legs and [[roast]] breast side up 'til done.  

==See Also==
[[Peerless Kitchen]]

[[category:recipes]] [[category:From the Peerless Kitchen]]