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COCKENTRICE (A MARVELOUS BEAST)

Category:    Chicken, Pork, Medieval
Yield: 1 servings
 
      7 lb Suckling pig                      1/4 c  White wine
      6 lb Roasting chicken                    1 tb Fresh parsley leaves, very
      6    Egg yolks                                -finely chopped
    1/4 ts Powdered saffron                    1 tb Flour
    1/2 c  All-purpose flour              
 
  Bake the chicken and the suckling pig separately at 375 F until tender; the
  chicken ought to take 2 hours, the suckling pig closer to 3. Cut the
  chicken in half with the incision running around the body behind the wings.
  The forward half is thus separated from the hindparts. Similarly cleave the
  pig so that the "head and shoulders" are cut from the back half of the
  animal.  With a strong butcher's thread or "carpet" thread sew the forward
  half of the chicken to the back half of the pig; sew the pig's "head and
  shoulders" to the hind half of the capon.  Each is now a cockentrice. Turn
  oven up to 400F. Lightly beat the egg yolks. Mix in the saffron and flour
  to make a thick fluid. Paint this on the suture lines as well as various
  parts of either the "face" or appendages--gold snout and gold nails were
  typical adornments. Return these marvelous animals to the oven so the gold
  "endoring" may set and the final creatures appear resplendent. Mix the
  parsley in white wine with flour until the green color well permeates the
  fluid.  If not a bright green, add two drops of green food coloring. Paint
  on "feathers" or designs for final embellishing of the cockentrice, your
  fancy guiding your hand. 
 

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