Roast chicken with veal stuffing

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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




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