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Medieval Meals Ep. 3 | Cockentrice 

The Cockentrice was only served in feasts fit for royalty and grand medieval banquets to impress guests with its extravagant presentation. It is the perfect dish that encapsulates the opulence and creativity of that era, as well as serving as a reminder of how odd and performative some medieval cuisine can be.
 
Researchers:
Igi Gomez
Vince Cariño

Resources:
Godoy, S. (n.d.). Cookery for the King: Cockentrice. Gode Cookery. Retrieved August 15, 2024
Tasting History with Max Miller

INGREDIENTS:

Cockentrice:- The top half of a suckling pig
bottom half of a 2 lbs or more large chicken or capon
Sutures and butchers twine for Sewing the cockentrice

Stuffing:
2 loaves of bread, torn into bits
2 ½ dozen eggs, slightly beaten
3 cups beef suet
2 lbs. pork liver, boiled and diced
Salt and pepper to taste
1 Tbsp. cloves
1 Tbsp. ginger
few pinches saffron
2 cups pine nuts 
½ cup brown sugar

Glaze:
1 dozen egg yolks
2 tsp. ginger
few pinches saffron
1 ½ Tbsp parsley juice

INSTRUCTIONS:
Suture the top half of the suckling pig and the bottom half of the capon together at the hip. 
Add torn apart bread and boiled and chopped pork liver into a bowl, and in a separate bowl combine whisked eggs, beef suet, ground cloves, pine nuts, brown sugar, ginger, a few pinches of saffron, and salt and pepper. Once mixed, combine with the bread and liver and mash until it resembles a thick paste.
Add the stuffing into the pig, and suture it shut. Pierce it from bottom to top w/ a skewer, or bake it in the oven at 375 F for 3 hours.
While the cockentrice is cooking, create the outer glaze by combining parsley juice, egg yolks, saffron and ginger. 
Before taking it out of the oven, baste it with the glaze and let it set for around 10 mins. Take out of the oven, and serve and enjoy.

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