_PULLUS TRACTOGALATUS_ [2]

COOK THE CHICKEN [as follows, in] BROTH, OIL, WITH WINE ADDED, TO
WHICH ADD A BUNCH OF CORIANDER AND [green] ONIONS. WHEN DONE TAKE IT
OUT [3] [strain and save] THE BROTH, AND PUT IT IN A NEW SAUCE PAN,
ADD MILK AND A LITTLE SALT, HONEY AND A PINT [4] OF WATER, THAT IS, A
THIRD PART: PLACE IT BACK ON A SLOW FIRE TO SIMMER. FINALLY BREAK [the
paste, [1]] PUT IT LITTLE BY LITTLE INTO [the boiling broth] STIRRING
WELL SO IT WILL NOT BURN. PUT THE CHICKEN IN, EITHER WHOLE OR IN
PIECES [5] DISH IT OUT IN A DEEP DISH. THIS COVER WITH THE FOLLOWING
SAUCE [6] PEPPER, LOVAGE, ORIGANY, MOISTENED WITH HONEY AND A LITTLE
REDUCED MUST. ADD SOME OF THE [chicken] BROTH, HEAT IN A SMALL SAUCE
PAN AND WHEN IT BOILS THICKEN WITH ROUX [7] AND SERVE.

[1] Spaetzle, noodles, macaroni; this dish is the ancient
"Chicken Tetrazzini." Dann. Chicken pie or patty.

[2] _tractum_ and _gala_, prepared with paste and milk.
Cf. _tractomelitus_, from _tractum_ and _meli_, paste
and honey.

[3] Cf. Note 2 to {Rx} Nos. 244 and 246.

[4] List. _minimum_; Tor. _heminam_; Sch. _eminam_. See
Measures. The noodle paste should be cooked separately
in the water.

[5] List. _vel carptum_, which is correct. Tor. _vel
careotam_, out of place here.

[6] This sauce seems to be superfluous. Very likely it
is a separate formula for a sauce of some kind.

[7] Seems superfluous, too. The noodle paste in the
chicken gravy makes it sufficiently thick.

[248] STUFFED CHICKEN [OR PIG]
_PULLUS FARSILIS_ [1]

EMPTY THE CHICKEN THROUGH THE APERTURE OF THE NECK SO THAT NONE OF THE
ENTRAILS REMAIN. CRUSH PEPPER, LOVAGE, GINGER, CUT MEAT [2] COOKED
SPELT, BESIDES CRUSH BRAINS COOKED IN THE [chicken] BROTH, BREAK EGGS
AND MIX ALL TOGETHER IN ORDER TO MAKE A SOLID DRESSING; ADD BROTH TO
TASTE AND A LITTLE OIL, WHOLE PEPPER, PLENTY OF NUTS. WITH THIS
DRESSING STUFF EITHER A CHICKEN OR A SUCKLING PIG, LEAVING ENOUGH ROOM
FOR EXPANSION [3].

[1] Tor. _fusilis_.

[2] Preferably raw pork or veal.

[3] A most sumptuous dressing; it compares favorably
with our popular stale bread pap usually called "chicken
dressing."

[249] STUFFED CAPON LIKEWISE
_SIMILITER IN CAPO FACIES_ [1]

THE CAPON IS STUFFED IN A SIMILAR WAY BUT IS COOKED WITH ALL THE BONES
REMOVED [2].

[1] Sch. _in capso_. May be interpreted thus: Cooked in
an envelope of c