[27] To stuff and to stew chickens. Take a [28] new pot and lay the
stuffed chickens [29] therein. Then cover them very well so that no steam
[30] gets out. And when they are boiled you shall take half [31] a
waelpuyt of vinegar and an ounce of cleyncruyt [cloves and grains of
paradise]. Put [32] this all together in the pot and a quarter of poudre
[F3r] de duc. And when they are [cooked] enough so put then in [2] dishes.
If you find theh that they are too fatty blow some of the fat [3] off and
it is done. |