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Friday, March 21, 2014

ENLARDAR WITH 15TH CENTURY RECIPE FOR STUFFING TO PATIENTS

Chopping Chicken Fat to Mix with Stuffing
Photo by: Lord-Williams
Ast enmanteca, Fr. lardés, Eng. n. lard. v. to lard, baste or insert salt pork or solid stripes of lard into meat for roasting. This can be done with a larding needle. Serrano points out that this does not mean smear meat with grease. Sometimes cheese was used instead of lard. [Nola. 1989:xx-2:xxxxv-2; Nola/Pérez.1994:196; Serrano. 2008:377:ftn 78; and Villena/Calero. 2002:44:ftn 122]

Ingredients


STUFFING FOR PATIENTS ADAPTED FROM NOLA’S xxxv-2 RELLENO PARA DOLIENTES

Ingredients

1 whole chicken
1 c raw almonds
1 c raisins
¼ chicken grease from the ovaries[1]
½ tsp ground cinnamon
½ tsp ground cloves

A Unique Stuffing for all Palates
Photo by: Lord-Williams
Preparation

Kill a young chicken the night before cooking it. Hang it to let it become serene.

The following morning, pluck it and clean it.  Reserve the fat from the ovaries.

Blanch almonds, peel them and coarsely chop them. Remove seeds from raisins and cut them in half if large. Mix them with 2 tbsp hen fat, cinnamon and cloves. Stuff the chicken with this mixture and sew up the cavities.
Roast it on a spit for about one hour. Baste it from time to time with the remaining chicken fat.

When done, open the cavities and remove the stuffing. Cut off the appendages and slice the breast. Serve to the stuffing to the patients (and rest to those in good health!)


[1] See enjundia blog published March 17, 2014.

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