Medieval Mischief...the Cockentrice

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In Medieval times, it was believed that the mythical Cockentrice was a beast hatched from a cock's egg, fertilized by a poisonous serpent, and had the power to turn base metals into gold.

I've been unable to discern exactly where or when this recipe was first put to use, but I would imagine good old HenryVIII may have had one or two of them.
Cockentrice

1 Suckling pig, about 7 pounds

	1 lg Roasting chicken, about 6 pounds

	6 Egg yolks

	1/4 ts Powdered saffron

	1/2 c All-purpose flour

	1/4 c White wine

	1 tb Fresh parsley leaves, very finely chopped

	1 tb Flour

Bake the chicken and the suckling pig separately at 375 F until tender; the 
	chicken ought to take 2 hours, the suckling pig closer to 3.

	Cut the chicken in half with the incision running around the body behind the 
	wings. The forward half is thus separated from the hind parts. Similarly 
	cleave the pig so that the "head and shoulders" are cut from the back half 
	of the animal. With a strong butcher's thread or "carpet" thread sew the 
	forward half of the chicken to the back half of the pig; sew the pig's "head 
	and shoulders" to the hind half of the capon. Each is now a cockentrice. 
	Turn oven up to 400F.

	Lightly beat the egg yolks. Mix in the saffron and flour to make a thick 
	fluid. Paint this on the suture lines as well as various parts of either the 
	"face" or appendages--gold snout and gold nails were typical adornments.

	Return these marvellous animals to the oven so the gold "endoring" may set 
	and the final creatures appear resplendent.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 2648	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Medieval Mischief...the Cockentrice Posted: 27 November 2010 at 03:16
	In Medieval times, it was believed that the mythical Cockentrice was a beast hatched from a cock's egg, fertilized by a poisonous serpent, and had the power to turn base metals into gold. I've been unable to discern exactly where or when this recipe was first put to use, but I would imagine good old HenryVIII may have had one or two of them. Cockentrice 1 Suckling pig, about 7 pounds 1 lg Roasting chicken, about 6 pounds 6 Egg yolks 1/4 ts Powdered saffron 1/2 c All-purpose flour 1/4 c White wine 1 tb Fresh parsley leaves, very finely chopped 1 tb Flour Bake the chicken and the suckling pig separately at 375 F until tender; the chicken ought to take 2 hours, the suckling pig closer to 3. Cut the chicken in half with the incision running around the body behind the wings. The forward half is thus separated from the hind parts. Similarly cleave the pig so that the "head and shoulders" are cut from the back half of the animal. With a strong butcher's thread or "carpet" thread sew the forward half of the chicken to the back half of the pig; sew the pig's "head and shoulders" to the hind half of the capon. Each is now a cockentrice. Turn oven up to 400F. Lightly beat the egg yolks. Mix in the saffron and flour to make a thick fluid. Paint this on the suture lines as well as various parts of either the "face" or appendages--gold snout and gold nails were typical adornments. Return these marvellous animals to the oven so the gold "endoring" may set and the final creatures appear resplendent.
	Go ahead...play with your food!

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Boilermaker Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 650	Post Options Post Reply Quote Boilermaker Report Post Thanks(0) Quote Reply Posted: 02 December 2010 at 11:54
	Me thinks some medieval chef had way too much time on his hands!

historiccook Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Scullery Servant Joined: 22 February 2012 Location: England Status: Offline Points: 6	Post Options Post Reply Quote historiccook Report Post Thanks(0) Quote Reply Posted: 22 February 2012 at 12:03
	good fun to soak cotton balls into brandy or similar, so they breathe fire. We have put cherries for eyes, or even tiny red roses in the eye cavity to give the ferocious aspect...
	the historic cook

pitrow Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Chef's Apprentice Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 386	Post Options Post Reply Quote pitrow Report Post Thanks(0) Quote Reply Posted: 20 August 2012 at 11:16
	I'm pretty sure my wife would never again let me set foot in the house, let alone the kitchen, if I even thought about making this! lol.
	Mike Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 510	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 20 August 2012 at 22:04
	Hmm? I wonder how this would go over for Christmas Dinner