Ius gallinaceum cum amygdalis: Cape tibi selibram amygdalarum, tres ovorum vitellos exiguos, iecuscula gallinarum, panis e simila modum duorum ovorum, cremae lactis quantum semiobolo emitur, ius gallinae veteris perfecte coctum. Tum amygdalas contusas cum iure percolando exprime, et da. Vel pone prius in hoc iure sic parato pullum prius coctum, et modice simul effervere sinito, ut densiusculum fiat: et modicum cinnamomi, caryophyllorum salisque addito, Baltasar Stendelius.

Broth of chicken with almonds: Take half a pound [around 160 g] of almonds, three small egg's yolks, hen’s livers, extra fine bread corresponding to two eggs, as much as milk cream can be brought with half an obol, broth of old hen properly boiled. Then squeeze the almonds minced with the broth filtering them through a strainer, and serve. Or firstly place in this broth so prepared a previously boiled chicken, and let them boil together a little bit so that it becomes a bit more concentrated and add a little cinnamon, clove and salt. Balthasar Staindl.

Ex eodem ius viride pro gallina (aut pullo): Pyret<h>ro, sampsucho, petroselino minutatim dissectis vinum affunde, simul agita, {saccharum} <saccharon> et aromatis aliquid adde, et affunde iuri in quo gallina cocta est: nec amplius coquito ne color viridis evanescat.

From the same author A green broth for a hen (or a young chicken). After Roman pellitory - or Mount Atlas daisy, marjoram and parsley have been finely grinded, pour wine over them, shake them jointly, add sugar and some spice, and pour in the broth in which the hen has cooked, and don’t cook her any further lest the green color disappears.

Conditura pro gallinis elixis: Gallinam elixam integram, vel in partes divisam, bene purgatam in ollam inde, permodicum aquae affunde cum pauco vino dulci, et butyri modicum adde, et pollinis aromatici nonnihil de macere[1], cinnamomo, caryophyllis. Cura diligenter ne diutius ad ignem maneat hoc ferculum. fit enim prorsus inutile. Tolles cum ad russum colorem gallina vergit, et ius mediocre habet. Si dulce placuerit, saccarum per se vel cum aromatibus adijcies.

Seasoning for boiled hens: Place in a pot an entire boiled hen or divided asunder, well polished up, pour very little water with little sweet wine and add some butter and a little bit of aromatic powder gotten from nutmeg or mace, cinnamon and cloves. Avoid carefully that this course remains too much time on fire. For it becomes quite unusable. You will remove it from fire when the hen is verging on red and has little broth. If you like it sweet, add sugar alone or with spices.

Aliud edulium de pullis vel capis cum pane tosto, etc. ex eodem. ipse Germanice vocat plutzte huener. Pullos aut capos assos frustatim dissectos saccharo cum aromatibus condies, ac vino dulci perfundes, imponesque segmentis e pane albo tostis eodem vino dulci madentibus. frigidum impones.

Again from Balthasar Staindl Another food made with chickens or capons with toasted bread etc. He in German calls it plutzte huener. Season roasted and cut asunder chickens or capons with sugar along with spices and sprinkle them with sweet wine and place them on toasted slices of white bread soaked in the same sweet wine. You will serve cold.

Condimentum quo gallina vel pullus farcitur. iecur et ventriculum e gallina manu diligenter eximes, ita ne quid frangas. haec minutatim concisa cum ovo permisce, et croceum colorem adde si placet. addes et olus viride concisum, vel uvas passas minores: his immissis pollinem aromaticum affundes et ventrem gallinae religabis, eamque in olla coques eo genere quod suffucationem vocant, (verdempffen). Caeterum pro gallina assanda, condimentum hoc in patella mixtum cum ovo subiges, et in ventrem immittes, Idem. Praescribit et alios quosdam modos, (ein angelegre henn/knödle von hennen<)> quos brevitatis gratia relinquo.

Seasoning by which a hen or a chicken are stuffed. With the hand you will carefully remove from the hen the liver and the gizzard so that nothing is broken. When finely cut up, mix them with an egg, and, if you wish, add a saffron coloring. You will add as well crushed kale, or small raisin: after these ingredients have been placed you will scatter spice dust and stitch up the belly of the hen and cook her in a pot in the fashion they call stewed (verdempffen). Moreover, to make a roast hen, mix in a frying pan this seasoning blended with an egg and you will put it in the belly, again Balthasar Staindl. He suggests some other manners too (ein angelegre henn/knödle von hennen) which I am omitting for shortness reasons.

Aliqui gallinam pullam in optimo vino albo discoquunt, et dissolutam coctione diutina exprimunt, colantque ius, et cum ovi vitello ad ignem miscent. hac sorbitione prostratas aegrorum vires mirifice restaurari aiunt. ¶ Liquamen quomodo fiat ex adipe gallinaceo et anserino, vide in Sue F. ex Platina ¶ Porcelli dimidia parte assi et dimidia elixi, fartique turdis ac ventriculis gallinaceis, Athenaeus meminit libro 9. ¶ Mutagenat, est cibus qui fit in aliquo vase cum lacte seminum communium (cucurbitarum generis,) iure gallinae et vitellis ovorum. conditur autem saccharo et polline qui constat cinnamomo, spica, cubebis, calamo aromatico et cari semine. coquitur ad ignem, et apposita super vas testa calida, Sylvaticus.

Some people cook properly a young hen in excellent white wine and squeeze her when crumbled with a long cooking, and strain the broth and mix it on fire with an egg yolk. They say that by this drink are marvelously restored the prostrate energies of sick people. ¶ How a juice can be prepared from fat of hen and goose, see in pig's chapter paragraph F drawn from Platina. ¶ Athenaeus in 9^th book - 19,376c-d - quotes the piglet half roast, half boiled and stuffed with thrushes and chicken's gizzards. ¶ Mutagenat is a food prepared in a terracotta vase with a lactescent juice of common seeds (of Cucurbitaceae genus), with hen’s broth and egg yolks. It is seasoned with sugar and an aromatic mixture done with cinnamon, matgrass, cubeb pepper, sweet flag and German cumin seeds. It is cooked on fire and after a hot terracotta cover has been placed on the vase, Matteo Silvatico.

¶ Ex volucrium genere gallinae (gallinaceum genus) omnibus praestant. sint autem altiles, Aëtius in cura colici affectus. Avium caro minus nutrit quam quadruped<i>um, sed facilius concoquitur, praecipue perdicis, attagenis, columbae, gallinae et galli, Galenus 3. de alimentis. Idem in libro de cibis boni et mali succi enumerans cibaria laudata, et neque tenuem neque crassum succum (aut sanguinem) gignentia, adnumerat ex avibus gallos et gallinas, etc. quod et in aliis libris ab eo repetitur, et secutis eum authoribus aliis. Temperatum bonumque sanguinem ornithopula (id est pulli gallinacei) gignunt nec tenuem nec crassum plus iusto, Simeon Sethi. Gallinae (et pullorum gallinaceorum, Sethi) caro facile concoquitur, Galenus in libro de diff. continui. Minus suavis est quam phasiani, sed similis ei in coctione et nutrimento, Ibidem. Gallinae caro accomoda est siccis, Galen. 6. de sanit. tuenda. Gallinacei utiles sunt calidis et siccis, Idem 8. Methodi. Gallinae co<ho>rtales non edendae sunt homini qui {ociose} <otiose> vivat, sed montanae potius, Idem in libro de atten. victu. Gallinacei pulli prosunt iis qui minus se exercent et otiosis, (hoc Galenus non concedit, cuius haec sunt verba: Gallinaceae carnis usum, iis quibus ratione victus tenui opus est, exercitatis quidem non prohibeo, praesertim earum quae in montibus fuerint educatae, at qui se non exercent, iis gallinacea carne minus utendum est. alis tamen gallinarum vel in tenui victus ratione vesci licebit: quanquam neque viscera, neque gallinaceorum testes huic diaetae sunt idonea.) et simul quibus facile obstruuntur meatus. his insuper qui stomachum calidum habent, unaque alvum promovent, Symeon Sethi. Gallinarum (vel gallinaceorum pullorum) caro secundo loco est quo ad bonum succum generandum post attagenas, praesertim si pinguis fuerit. talis etiam corpus humectat et otiosos iuvat, coloremque bonum comparat, et genitali semini adijcit, et cerebri substantiam auget. et in primis earum (vel pullorum) medulla. haec enim cerebrum abunde nutrit. et idcirco aiunt, quod his qui leviori ingenio ac mente sunt, prodest, Idem. Caro pullorum gallinaceorum (gallinarum alfethi[2]) intellectum auget. vocem clariorem reddit, et genituram in iuvenibus auget, Avicenna. Gallorum veterum caro astringit, ius solvit. (vide infra in G.) gallinarum vero ius astringit, Galenus in opere de simplicibus, et ad Pisonem[3]. Galli excipiuntur a cibis ictericorum, nisi moderate carnosi fuerint, in libello de cura icteri qui Galeno adscribitur. Pullus cohortalis quo tenerior est, eo minus alimenti praestat, Celsus[4]. Inter aves melior est caro alduragi, (id est francolini, Bellunensis) et gallinarum est subtilior ea. et non sunt cum nutrimento carnium alchabugi, et altaiaigi et altedarigi, Avicenna. Gallinae succum gignunt temperatum, nam neque calidae sunt, ut facile in bilem abeant: [391] nec frigidae, ut pituitam augeant.

¶  Among birds' genus the hens (the gallinaceous genus) are above all. But they have to be battery hens, Aetius of Amida when speaking about treatment of colic diseases. The meat of birds nourishes less than that of quadrupeds, but is more easily digested, above all that of partridge, francolin, pigeon, hen and rooster, Galen 3^rd book of De alimentorum facultatibus. Always he in De probis pravisque alimentorum sucis - or De bonis malisque sucis - when listing the approved foods and not producing a humor (or blood) neither too much fluid nor dense, he quotes among birds the roosters and the hens, etc. Which is also by him repeated in other treatises and by other authors his followers. The ornithopula (that is, the chickens) give a production of rightly compounded and good blood, and it is neither more fluid nor thicker than fitting, Simeon Sethi. The meat of hen (and of chickens, Sethi) is easily digested, Galen in the book De differentia symptomatum (?). It is less tasteful than that of pheasant, but it is similar as far as digestibility and nourishing power is concerned, in the same treatise. The meat of hen is suitable for those who are dehydrated, Galen 6^th De sanitate tuenda. The chickens are useful for those who are hot and dehydrated, always he in 8^th book of Methodus medendi. Courtyard hens have not to be eaten by a human being living in idleness, but rather those of mountain, always he in the treatise De victu attenuante - or De subtiliante diaeta. The chickens are good for those doing little physical activity and for idle ones (Galen doesn't agree on this, and his words are as follows: I don't forbid the use of chicken meat by those needing a scant food if they took some exercise, above all of those hens bred in mountain, but those who don't take exercise have to use meat of chicken in lesser quantity. Nevertheless it will be allowed anyway to feed on wings of hens when the need of food is little: nevertheless neither entrails nor roosters' testicles are proper for this kind of diet.) and at the same time for those easily running into intestinal sub-occlusion. Moreover for those having inflamed stomach and diarrhea at the same time, Simeon Sethi. The meat of hens (or of chickens) has the second place after francolins in order to produce good blood, above all if is fat. Such a meat makes the body damp and is useful to idle ones, and gets a beautiful complexion, and makes the genital seed increasing, and strengthens the cerebral substance. And in first place the marrow of hens (or of chickens). In fact it plenty nourishes the brain. And therefore they say that it is useful to those having a rather weak intelligence and mind, always Simeon Sethi. The meat of chickens (of hens that didn't lay yet) increases the intelligence. It makes more ringing the voice and in young people makes the sperm increasing, Avicenna. The meat of old roosters acts as intestinal astringent, their broth acts as laxative (see below in G). But the broth of hens acts as astringent, Galen in De simplicium medicamentorum temperamentis et facultatibus, and in De theriaca ad Pisonem. The roosters are excluded from feeding of jaundice patients, unless the former are little fleshy, in the booklet De cura icteri ascribed to Galen. The courtyard chicken as much is tender as less supplies food, Celsus. Among birds is better the meat of alduragi (that is of francolin, Andrea Alpago) and that of hens is more tender than former. And are not belonging to nourishing meats the alchabugi, and the altaiaigi and the altedarigi, Avicenna. The hens give a juice of right composition, in fact they aren't neither warm so to easily turn into bile: nor cold, so to foster the cold.