Cockentrice(a marvelous beast)

 
                      COCKENTRICE (A MARVELOUS BEAST)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chicken                          Pork
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Suckling pig, about 7 pounds
    1       lg           Roasting chicken, about 6
                         -pounds
    6                    Egg yolks
      1/4   ts           Powdered saffron
      1/2   c            All-purpose flour
      1/4   c            White wine
    1       tb           Fresh parsley leaves,
                         -very finely chopped
    1       tb           Flour
 
   "The extraordinary "beasts" created by these
   instructions never were seen on land or sea.  A
   bestiary pair, these chicken and pork visual as well
   as edible delights were intended to startle as well as
   feed. The creation of such illusion foods was an
   important contribution of the medieval cook to the
   flamboyant art forms of the medieval feast."
   
   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 hours.
   
   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.
   
   From: Fabulous Feasts, Midieval Cookery and Ceremony
  
 
 
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