Ingredients

  • 3 chickens
  • juniper berries
  • flour
  • black peppercorns
  • allspice
  • 2–4 spoons butter
  • 2–3 spoons sour cream
  • 2–3 rusks
  • ¼ lb pork fat
  • about 2 spoons vinegar

Method

Feed 3 chickens pounded juniper berries mixed with flour for several days, and then slaughter them. Store the birds, still feathered, on ice for a few days, then pluck, draw, and salt them. Strew the chickens with ½ spoon ground allspice, rub with a handful of ground juniper berries, and set aside for 15 hours. Wash the birds thoroughly, lard with pork fat, and truss with wooden spills like hazel grouse. Chop off the feet, wings, and head, pour on 2 spoons of vinegar, and cook the birds in a stewpan. When they are done, add 2–3 spoons sour cream. Let them brown and then strew with grated rusks. To serve, strain the sauce and pour over the meat.

Or cook on a spit, basting with 1–2 spoons butter. Serve with a salad of some kind.

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