Difference between revisions of "Roast chicken with veal stuffing"

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==Original Source==
 
==Original Source==
'''Other forcing for any dainty Fowl, as Turkey, Chickens, or Pheasants, or the like, boild or roste.'''
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'''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.  
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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.  
  
 
The Accomplisht Cook, Robert May, 1660
 
The Accomplisht Cook, Robert May, 1660
Line 9: Line 9:
  
 
===Ingredients===
 
===Ingredients===
3 chickens around 1.4kg or two larger ones
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*3 [[chicken]]s around 1.4kg or two larger ones
375g veal, minced
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*375g [[veal]], minced
75g bacon, minced
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*75g [[bacon]], minced
60g currants
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*60g [[currant]]s
90g pistachios, shelled  
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*90g [[pistachio]]s, shelled  
60g pine nuts
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*60g [[pine nut]]s
60g chestnuts (if you can get them)
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*60g [[chestnut]]s (if you can get them)
1 14oz.cans artichoke bottoms, drained and diced  
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*1 440g can [[artichoke]] bottoms, drained and diced  
2 eggs
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*2 [[egg]]s
1/2tsp mace
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*1/2tsp [[mace]]
1/4tsp cloves
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*1/4tsp [[clove]]s
salt to taste
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*[[salt]] to taste
  
 
===Method===
 
===Method===
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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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==
 
==See Also==

Latest revision as of 00:07, 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

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