A 16th Century Chicken Recipe from Zwickau
I am especially interested in this recipe as part of my own personal heritage. The city of Zwickau is just a few miles from my mother's father's birthplace and ancestral family seat. It seems to be a stewed chicken with a finished sauce of creamy milk, eggs, parsley and bacon. I want to try it!
Chicken of Zwickau
Take a chicken / stew it altogether well / take then four or five eggs / depending on how big it is / and beat them / and take some bacon / and a bit parsley / and chop it well / mix into the eggs / and take a bit of mace / lay it in the stock / as you could with the others / would you rather / so crush an entire nutmeg / and sprinkle a bit thereon / you may will to beat fat milk into the eggs / those from Zwickau do it thus / and when you do not use fat milk in it / so it will not be good / and when you can not have bacon / so take marrow from a meat bone / or may butter / and fill the inside of the chicken / so that it lies inside the skin / and sew it together / you may will the stock / where there is much / also do thusly / let it gently simmer thinner / and the sooner it simmers / and is prepared / the better it is / when is stands long / so it is not good.
From: Ein sehr Künstliches und fürtrefflichs Kochbuch von allerley Speysen, Auch wie man Latwergen und Zucker einmachen sol, und sonst von andern guten heimlichen Künsten : Einem jeden im Hauß sehr notwendig und nützlich zugebrauchen
Original here: http://reader.digitale-sammlungen.de/de/fs1/object/display/bsb10187731_00047.html
Chicken of Zwickau
Take a chicken / stew it altogether well / take then four or five eggs / depending on how big it is / and beat them / and take some bacon / and a bit parsley / and chop it well / mix into the eggs / and take a bit of mace / lay it in the stock / as you could with the others / would you rather / so crush an entire nutmeg / and sprinkle a bit thereon / you may will to beat fat milk into the eggs / those from Zwickau do it thus / and when you do not use fat milk in it / so it will not be good / and when you can not have bacon / so take marrow from a meat bone / or may butter / and fill the inside of the chicken / so that it lies inside the skin / and sew it together / you may will the stock / where there is much / also do thusly / let it gently simmer thinner / and the sooner it simmers / and is prepared / the better it is / when is stands long / so it is not good.
From: Ein sehr Künstliches und fürtrefflichs Kochbuch von allerley Speysen, Auch wie man Latwergen und Zucker einmachen sol, und sonst von andern guten heimlichen Künsten : Einem jeden im Hauß sehr notwendig und nützlich zugebrauchen
Original here: http://reader.digitale-sammlungen.de/de/fs1/object/display/bsb10187731_00047.html