Recipe for Cockentrice The Cockentrice: 1 20 lb. pig 1 large capon (approx. 8-10 lbs.) Glaze for the Cockentrice: 2 ½ dozen egg yolks 2 ½ tsp. ginger few pinches saffron 1 ½ Tbs. parsley juice Cut both the pig and the capon in half at the waist, then parboil each for several minutes. Remove from the water and allow to cool. With a large needle and cooks thread, sew the front of the pig to the back of the capon, and vice versa. Stuff both cockentrice (see stuffing recipe) and sew shut. Roast each for approx. 3 hours (or until done) at 375° F. Remove the cockentrice from the oven. Beat together the remaining ingredients, then brush the glaze on the still hot cockentrice. Return the cockentrice to the oven for approx. 1 minute to allow the glaze to set. Repeat the glazing process 3 or 4 times until a beautiful golden shade is achieved. Remove from the oven and serve. Stuffing for the Cockentrice: 2 loaves white bread (non-commercial variety) 2 loaves brown bread 2 loaves grain bread 4 ½ dozen eggs, slightly beaten 3 c. sheep suet, diced 3 lbs. pork liver 2 Tbs. salt 1 Tbs. & 1 tsp. pepper 1 Tbs. & 1 tsp. cloves 1 Tbs. ginger few pinches saffron 2 ¾ c. currants 4 c. pine nuts (or substitute slivered almonds) ½ c. sugar Several days before making the stuffing, leave the bread out uncovered to harden. When ready to make the stuffing, begin by boiling the liver until cooked; then remove from the water and allow to cool. Chop finely or pass through a meat grinder, then place aside. Using a large cheese grater, grate the breads, then combine in a large bowl. Add the other ingredients, including the liver, and mix together well with your hands. Refrigerate the stuffing until ready to be used.
Posted on: Wed, 29 Jan 2014 09:37:45 +0000
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