To boyle a Capon with Orenges or Lemmons.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "To boyle a Capon with Orenges or Lemmons.". [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:

To boyle a Capon with Orenges or Lemmons. Take your Capon and boyle him tender and take a little of the broth when it is boyled and put it into a pipkin with Mace and Sugar a good deale, and pare three Orenges and pil them and put them in your pipkin, and boile them a little among your broth, and thicken it with wine and yolkes of egges, and Sugar a good deale, and salt but a little, and set your broth no more on the fire for quailing, and serve it without sippets.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

chicken
oranges
lemons
broth
mace
sugar
wine
yolks
eggs
salt


[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]


Procedure
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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]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:15>. Accessed on December 11, 2019, 9:02 pm.




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