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Thanksgiving is almost upon us! Here is an ancient poultry recipe, in case your turkey recipe is looking a little less than exciting.
From The Classical Cookbook, a recipe for stuffed chicken from Apicius:
Stuffed Chicken. Draw the chicken from the neck. Crush pepper lovage, ginger, chopped meat, boiled emmer; crush boiled brain, break eggs in, and work into a smooth mixture. Blend with fish sauce and add a little oil, whole peppercorns, plenty of pine kernels. Make up into a stuffing and stuff the chicken (or suckling pig), so that a little room is left. You can do the same with a capon. Cook, discarding the bones.
Wine cup with a rooster, attributed to the Tleson Painter, Greek, Athens about 540 BC, terracotta.
If you want boiled brain in your stuffing this Thanksgiving.