- Stuffed Chicken (or Pig)
from Apicius, Book VI, recipe 248
Empty 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 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.