Last night I made dinner using a period recipe; Medieval Game Hen. I used one cornish hen and it came out GREAT!! I did not have any Pugliese bread, so I used a slice of Sheepherder's bread.
Note: This was the winning entry for the Copper Spoon competition at Cynagua Spring Coronet last weekend.

Medieval Game Hen
Prepare sage leaves, parsley, garlic (of equal parts) and 10-15 red grapes (cut in halves, seeds removed) for the stuffing.

Prepare equal amounts of sugar,cinnamon, ginger and cloves for the seasoning and set aside.

Stuff game hens with stuffing mixture (grapes/herbs mixture). Skewer shut.

Place game hens in a pot that is a tight fit, and cover with chicken broth. (The bird might put out a lot of liquidwhen cooking, so you might have to remove some as you cook them or leave plenty of room in the pot for the liquid to expand).

Cook 30 minutes or until done. (I had to cook mine for 50 minutes.)

Remove the game hen, and split into quarters (between leg and wings, and down breast). Tear pieces of Pugliese bread and place at bottom of serving pot or bowl. Place a quarter of the the hen on top and spoon a little liquid from the pot over the hens and bread. Sprinkle the powdered seasonings over it and drizzle a little more liquid. Serve.