| Pie of Indian Hen |
| Ein New Kochbuch. Marx Rumpolt. 1581, Transcribed and translated by Barbara Benson. |
|
38. Indianische Hennen gespictt mit Zemmet und Neglein/ treib darzu ein Pasteten auff mit einem Ruckenteig/ und leg den Indianishen Han hinein/ bestraw jn wol mit Pfeffer/ Neglein un Salk/ schneidt Spect fein dunne und breit/ und beleg den Han in der Pasteten damit/ daß du jhn nicht spicten darffst/ mach zu/ und scheubs in Ofen/ laß bacten/ und kalt werden/ so wirt es auch gut. |
| Turkey larded with Cinnamon and Cloves/ Knead thereto a Pie with Rye Dough/ and lay the Turkey therin/ Sprinkle it well with Pepper/ Cloves and Salt/ cut Bacon nicely thin and broad/ and cover the Hen in the pie therewith/ so that you do not need to lard it at first / prepare it/ and put it into the Oven/ let it bake/ and let it cool/ so it will be good. |
|
1 lb
|
Prepared Turkey |
|
1/4 t
|
Ground Cloves |
|
1/2 t
|
Black Pepper |
|
3/4 t
|
Salt |
|
6 oz
|
Sliced Fresh Pork bellies |
Preheat oven to 375. Place cooked turkey in pie crust. Mix spices well and sprinkle evenly onto turkey. Arrange slices of bellies to completely cover the meat. Bake for between 45 minutes and 1 hour. Allow to cool before serving.
To prepare Turkey: Take a 12.25 lb turkey and remove backbone. Split at breastbone and cut turkey in half. Rinse well. Place a few stalks of celery in the bottom of a roaster. Poke holes in the turkey with a sharp paring knife and insert splinters of cinnamon and whole cloves into the holes. Evenly distribute the spices over the turkey. Place turkey halves skin side up in roasters and cover tightly. Roast at 325 degrees for 1 ½ hours, basting towards the end. Allow turkey to cool and then remove the skin and spices. Carve all meat from bones and chop the meat to medium size chunks. This should yield enough turkey for four pies.
