To stue a Capon in 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 stue a Capon in 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 stue a Capon in Lemmons. Slice your Lemmons and put them in a platter, and put to them white Wine and Rosewater, and so boile them and Sugar til they be tender. Then take the best of the broth wherin your Capon is boyled, and put thereto whole Mace, whole pepper & red Corance, barberies, a little time, & good store of Marow. Let them boile well togither til the broth be almost boiled away that you have no more then will wette your Sops. Then poure your Lemmons upon your Capon, & season your broth with Vergious and Sugar, and put it upon your Capon also.



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
lemons
wine
rosewater
sugar
broth
mace
pepper
currants
barberries
thyme
marrow
verjuice


[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]

corance: Raisins made from corinth grapes (a.k.a currants).


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:8>. Accessed on October 23, 2019, 12:24 am.




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