Cockatrice dish is a Medieval Recipe
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Cockatrice Take and make the self stuffing [as in the preceding recipe] but add to it pine nuts and sugar.
Take a whole roasted ***, and halve across the belly.
Hold all together, save the leg portion, which you should pull apart.
Take a [roasted] pig and split it from the middle downwards.
Fill it with the stuffing and sow him all together [the *** head part and pig leg part].
Place in a pan and boil thoroughly and when it is cooked : place on a spit and roast it well. Colour it with egg yolks and saffron and dress with gold and silver leaf and serve it forth.