Poached Fowl & Bacon With 'pudding'
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Poached Fowl & Bacon With 'pudding'
  Bacon    Pudding    Medieval    Chicken  
Last updated 6/12/2012 1:18:22 AM. Recipe ID 49204. Report a problem with this recipe.
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      Title: Poached fowl & bacon with 'pudding'
 Categories: Medieval, Main dish, Chicken
      Yield: 6 Servings
      4 lb Boiling fowl with
           Neck and giblets
      2 tb Finely chopped mixed fresh
           Savory, parsley, hyssop and
           Salt and pepper
  1 1/2 lb Piece boiling bacon
      2 c  Strong dry cider
           Extra herbs to garnish
           Neck, liver and heart
           From the bird
      1 ts Of the herb mixture above
           Salt and pepper
      8 tb Soft white breadcrumbs
      1    Egg beaten
  This was a cheap and easy dish on which youngsters could practise when
  learning to carve poultry. Ask a kindly poulterer to cut off the
  bird's head and to supply the whole neck in its skin along with the
  prepared bird and giblets.  Mix the herbs together and put a
  tablespoonful aside. Add a light seasoning of salt and pepper to the
  rest and fill the mixture into the body cavity of the bird. Stitch or
  skewer the cavity openings securely. Truss the bird for boiling and
  place it on a trivet in a stewpan which will also hold the bacon and
  liquids. To prepare the neck, ease the spine and surrounding flesh
  out of the skin as if peeling off a stocking. Do not break the skin.
  Chop the liver and heart finely and mix with half the reserved herbs,
  a little seasoning and the breadcrumbs. Bind with the egg. Fill this
  mixture into the skin, allowing room for the bread to swell. Fasten
  the ends of the sausage-shaped 'pudding' securely and add to the pan.
  (If the skin is accidentally torn, or is not supplied, you can make
  the stuffing into small balls and fry or bake them, as an acceptable
  substitute.) Mix the cider with 425 ml/15 fl oz/2 cups water and heat
  until nearly boiling. Add the liquid to the pan, put on a
  well-fitting lid and poach the bird gently for 2-2 1/2 hours. Add the
  bacon piece after 30 minutes and the stuffed neck after a further 15
  minutes. Top up the pan with extra boiling water then, or later if
  needed. Test the bird for readiness after 2 hours by thrusting a thin
  skewer into the thickest part of the thigh.  The juices should run
  clear. A smallish bird may be almost ready by this time, and the
  bacon piece should be done. Take the bacon out, with the 'pudding',
  and leave both to rest for 10-15 minutes. The slice both to serve as
  a garnish for the poached bird. Scatter a few extra herb leaves over
  the breast of the bird before serving. First stuff your capons with
  saveray, With parsley, a little, hissop I say; Then take the neck,
  remove the bone; And make a pudding thereof at once With an egg and
  minced bread also With hacked liver and heart thereto... Then boil
  the capon, as I they say, With parsley, sage, hissop, saveray... With
  slices of bacon embrawded here and colour your broth with saffron
  dear... (Mrs Groundes-Peace's Old Cookery Notebook)

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Recipe ID 49204 (Apr 03, 2005)

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