Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Boiling fowl with
Neck and giblets
2 tb Finely chopped mixed fresh
Savory, parsley, hyssop and
Sage
Salt and pepper
1 1/2 lb Piece boiling bacon
2 c Strong dry cider
Extra herbs to garnish
Pudding
Neck, liver and heart
From the bird
1 t Of the herb mixture above
Salt and pepper
8 tb Soft white breadcrumbs
1 Egg beaten
This was a cheap and easy dish on which youngsters
could practise when learning to carve poultry. Ask a
kindly poulterer to cut off the bird's head and to
supply the whole neck in its skin along with the
prepared bird and giblets. Mix the herbs together and
put a tablespoonful aside. Add a light seasoning of
salt and pepper to the rest and fill the mixture into
the body cavity of the bird. Stitch or skewer the
cavity openings securely. Truss the bird for boiling
and place it on a trivet in a stewpan which will also
hold the bacon and liquids. To prepare the neck, ease
the spine and surrounding flesh out of the skin as if
peeling off a stocking. Do not break the skin. Chop
the liver and heart finely and mix with half the
reserved herbs, a little seasoning and the
breadcrumbs. Bind with the egg. Fill this mixture into
the skin, allowing room for the bread to swell. Fasten
the ends of the sausage-shaped 'pudding' securely and
add to the pan. (If the skin is accidentally torn, or
is not supplied, you can make the stuffing into small
balls and fry or bake them, as an acceptable
substitute.) Mix the cider with 425 ml/15 fl oz/2 cups
water and heat until nearly boiling. Add the liquid to
the pan, put on a well-fitting lid and poach the bird
gently for 2-2 1/2 hours. Add the bacon piece after
30 minutes and the stuffed neck after a further 15
minutes. Top up the pan with extra boiling water then,
or later if needed. Test the bird for readiness after
2 hours by thrusting a thin skewer into the thickest
part of the thigh. The juices should run clear. A
smallish bird may be almost ready by this time, and
the bacon piece should be done. Take the bacon out,
with the 'pudding', and leave both to rest for 10-15
minutes. The slice both to serve as a garnish for the
poached bird. Scatter a few extra herb leaves over the
breast of the bird before serving. First stuff your
capons with saveray, With parsley, a little, hissop I
say; Then take the neck, remove the bone; And make a
pudding thereof at once With an egg and minced bread
also With hacked liver and heart thereto... Then boil
the capon, as I they say, With parsley, sage, hissop,
saveray... With slices of bacon embrawded here and
colour your broth with saffron dear... (Mrs
Groundes-Peace's Old Cookery Notebook)
