The Cockentrice:
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 cook's 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:
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.
A Happy Well-Stuffed Syr Pig Forward to: Bibliography | Back to: The Making of a Cockentrice | Back to: Cockentrice Table of Contents |
The Cockentrice - A Ryal Mete is © James L. Matterer jlmatterer@godecookery.com
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