Philobiblon

A fascinating excerpt from Aguecheek’s Beef, Belch’s Hiccup, and Other Gastronomic Interjections: literature, culture, and food among the early moderns is online.

It begins with Europe’s “earliest post-Roman cookbook” – written, mostly in Danish, although with Latin headings and smatterings of other languages, in about 1300. Among its recipes is:

About a dish called Chickens Hunter Style
One should roast a hen and cut it apart; and grind garlic, and add hot broth and lard, and wine and salt and well beaten egg yolks, and livers and gizzards. And the hen should be well boiled in this. It is called “Chickens Hunter Style.”

Which apparently squares with a version of the dish still found in southern Italy.