Difference between revisions of "Roast chicken with veal stuffing"

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===Ingredients===
 
===Ingredients===
3 chickens around 1.4kg or two larger ones
+
*3 chickens around 1.4kg or two larger ones
375g veal, minced
+
*375g veal, minced
75g bacon, minced
+
*75g bacon, minced
60g currants
+
*60g currants
90g pistachios, shelled  
+
*90g pistachios, shelled  
60g pine nuts
+
*60g pine nuts
60g chestnuts (if you can get them)
+
*60g chestnuts (if you can get them)
1 14oz.cans artichoke bottoms, drained and diced  
+
*1 440g can artichoke bottoms, drained and diced  
2 eggs
+
*2 eggs
1/2tsp mace
+
*1/2tsp mace
1/4tsp cloves
+
*1/4tsp cloves
salt to taste
+
*salt to taste
  
 
===Method===
 
===Method===

Revision as of 18:49, 20 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.

See Also

Peerless Kitchen