2 - To boile a Capon in white broth
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Delights for Ladies (England, 1609), entitled "2 - To boile a Capon in white broth". [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:

2 - To boile a Capon in white broth. Boile your Capon by it selfe in faire water: then take a ladlefull or two of Mutton broth, and a little white wine, a little whole Mace, a bundle of sweet herbs, a little marrow: thicken it with Almonds: season it with sugar & a little verjuice: boile a few Currans by themselves, and a Date quartered, lest you discolour your broth, and put it on the breast of your Capon, Chicken, or Rabbet: if you have no Almonds, thicken it with creame, or with yolks of eggs, garnish your dishes on the sides with a Lemmon sliced, and sugar.



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]

Another way to boyle Chickens, or Pidgeons, with Gooseberryes, or Grapes. BOyle them with Mutton broth, and white Wine, a piece of whole Mace, put into the bellies of them sweet Hearbes: when they be tender thicken it with a piece of Maunchet, and two hard yolkes strained with some of the same broth. Then put some of the same broth into a boyld-meat dish, with Uergis, Butter, and Sugar, and so boyle your Grapes, or Gooseberryes in the Dish close couered, till they be tender, & poure it on the brest of your dish. [A NEVV BOOKE of Cookerie]

To boyle a Capon. TAke strong broth of Marrow-bones, or any other strong broth, put the Marrow into a Pipkin with Salt: boyle your Capon in the Pipkin, and scumme it cleane, before you be ready to take it off, put in your Salt. Take a pinte of white-Wine in a Pipkin, for one Capon, if you haue more, you must haue more Wine: halfe a pound of Sugar a quarter of a pound of Dates sliced, Potatoes boyled, and blauncht, large Mace, Nutmeg sliced: if you want Potatoes take Endiffe, and for want of both, boyle Skirrets & blaunch them: boile all together, with a quarter of a pint of Uergis, and the yolkes of Egges, straine it and stirre it about, and put it to the Capon with the strong broth. [A NEVV BOOKE of Cookerie]

To boyle a Capon another way. BOyle a Knuckle of Ueale vntill it [ma]ke strong broth: then take your Capon, and boyle it in faire water and Salt, and when it is almost boyld, take it and put it in a Pipkin, and straine your broth into the Capon. Then wash and scrape Parsley, and Fennelrootes cleane, pith them, and slice them along: boyle them in a Skillet of water, and when they are halfe boyled take them from the fire, and put them in a Strainer, and then in a cleane Pipkin. Then take a little Rose water, and a quarter of a pound of fine Sugar, vntill it be as cleere as glasse: then take a little large mace, a Fagot of sweet Hearbes, a minst Lemmon, the pill taken off. Boyle a few Razins of the Sunne with it, but first take out your Capon and straine the broth: put the Capon into a Dish very finely garnisht: then put the broth to the Capon: then take Parsley rootes, and iay them on the top of the Capon with your minst or sliced Lemmon, your Razins of the Sunne, and your large Mace. Garnish your dish as before is shewed. [A NEVV BOOKE of Cookerie]

[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
broth
sheep
wine
mace
herbs
marrow
nuts
sugar
verjuice
currants
dates
cream
yolks
eggs
lemons


[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
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[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 "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:40>. Accessed on February 26, 2020, 12:09 pm.

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:16>. Accessed on February 26, 2020, 12:09 pm.




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