Capons in confy
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Capons in confy". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Capons in confy. Take capons and roste hom tyl thai byn neygh ynogh; then take them off the spitte, and choppe hom on gobettes with brothe of beef, tempur hom and do hom in a pot, wyth almonde mylke; and do therto flour of ryse or brede steped in the fame brothe, and drawe hit thurgh a streynour, and powder of clowes, and of canel, and of maces; and take harde eggus sothen, and take oute the yolke al hole, and cut the Avhite smale, and do hit in the pot and colour hit wythe saffron, and let hit boyle, and dresse hit up in dyshes, and lay the yolkes hole opon and clowes therwyth.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.

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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on April 2, 2020, 8:16 am.

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