Roast chicken with veal stuffing: Difference between revisions
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==Original Source== |
==Original Source== |
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'''Other forcing for any dainty Fowl, as Turkey, Chickens, or |
'''Other forcing for any dainty Fowl, as [[Turkey]], Chickens, or [[Pheasant]]s, or the like, [[boil|boild]] or roste.''' |
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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. |
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. |
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The Accomplisht Cook, Robert May, 1660 |
The Accomplisht Cook, Robert May, 1660 |
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===Ingredients=== |
===Ingredients=== |
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*3 |
*3 [[chicken]]s around 1.4kg or two larger ones |
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*375g veal, minced |
*375g [[veal]], minced |
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*75g bacon, minced |
*75g [[bacon]], minced |
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*60g |
*60g [[currant]]s |
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*90g |
*90g [[pistachio]]s, shelled |
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*60g pine |
*60g [[pine nut]]s |
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*60g |
*60g [[chestnut]]s (if you can get them) |
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*1 440g can artichoke bottoms, drained and diced |
*1 440g can [[artichoke]] bottoms, drained and diced |
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*2 |
*2 [[egg]]s |
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*1/2tsp mace |
*1/2tsp [[mace]] |
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*1/4tsp |
*1/4tsp [[clove]]s |
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*salt to taste |
*[[salt]] to taste |
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===Method=== |
===Method=== |
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Preheat oven to 180C (350F). Mix all stuffing ingredients and stuff into chickens. Truss the legs and roast breast side up 'til done. |
Preheat [[oven]] to 180C (350F). Mix all stuffing ingredients and stuff into chickens. Truss the legs and [[roast]] breast side up 'til done. |
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==See Also== |
==See Also== |
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Latest revision as of 01:07, 21 July 2007
Original Source
Other forcing for any dainty Fowl, as Turkey, Chickens, or Pheasants, or the like, 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 chickens around 1.4kg or two larger ones
- 375g veal, minced
- 75g bacon, minced
- 60g currants
- 90g pistachios, shelled
- 60g pine nuts
- 60g chestnuts (if you can get them)
- 1 440g can artichoke bottoms, drained and diced
- 2 eggs
- 1/2tsp mace
- 1/4tsp cloves
- 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.
