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Chicken with Stuffing Recipe
Cooking Method & Instructions:
Ground pepper, Liebstoeckl (celery), ginger, minced meat
and cooked groats. Add
eggs and mix until smoofh. Season with Liquamen (a salty
fish sauce which can be replaced by salt), add oil,
whole peppercorns and stonepine kernels. Fill this dough
into the chicken. Cook approximately 1 hour with 220 deg
C in the oven.
Chicken with Stuffing Recipe
The above Ancient Roman
recipe for Chicken with Stuffing is written in totally different way to
today's recipe books! Food and ingredient measurements were
extremely basic - quantities were not often specified in Roman food recipes.
Temperature control was difficult and therefore not
specified! Cooking times were vague - and left to the cook
to decide!
Chicken with Stuffing Recipe
The content of this Chicken with Stuffing Recipe
is taken from a collection of Ancient Roman Food Recipes. The
cookery book, containing these old Roman recipes, is called
Apicius, the overall title being 'De re coquinaria' which
means "On the Subject of Cooking".
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