Pullus Farsilis
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Original RecipePullus Farsilis (from Apicius' De Re Coquinaria)Pullus farsilis: pullum sicuti liquaminatum a cervice expedies. teres piper, ligusticum, gingiber, pulpam caesam, alicam elixam, teres cerebellum ex iure coctum, ova confringis et commiscis, ut unum corpus efficias. liquamine temperas et oleum modice mittis, piper integrum, nucleos abundantes. fac impensam et imples pullum vel porcellum, ita ut laxamentum habeat. TranslationEmpty the chicken through the aperture of the neck so that none of the entrails remain. Crush pepper, lovage, ginger, cut meat cooked spelt, besides crush brains cooked in the chicken broth, break eggs and mix all together in order to make a solid dressing; add broth to taste and a little oil, whole pepper, plenty of nuts. With this dressing stuff either a chicken or a suckling pig, leaving enough room for expansion. Ingredients
1 fresh chicken (1–1.5kg) Method:Spread the oats on a baking tray and cook in a hot oven for about eight minutes until they start to brown. Mix together the lovage, ginger, minced meat and baked oats. Add the eggs and mix until the ingredients bind into a smooth mass. Season with Liquamen and add the olive oil, whole peppercorns and pine kernels. Use this mixture as a stuffing for the chicken. Cook for about 80 minutes in a hot oven (220°C). |
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