To boile a capon
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by [name]

This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To boile a capon". [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 boile a capon. Put the Capon into the pouder beefe pot, and when you thinke it almost tender, take a little potte and put therein halfe water and halfe wine, marie, currants, dates, whole mace, vergice, pepper, & a litle time.

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]

To boyle a Capon. Take your Capon and boyle it tender, and take out a little of the broth and put it in a little pipkin with whole mace and a good deale of ginger, and quartered Dates, and boyle your corance and prunes in very faire water by themselves, for making of your broth black and thicken your broth with yolks of egges and wine strained togither or a little Vergious, and let your broth boile no more when you have thickened it, for it will quail. Then cut sippits in a platter, and lay in your Capon, and laye your fruite upon it, so dooing serve it out. [A Book of Cookrye]

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]

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


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[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 "The Good Housewife's Jewell". Medieval Cookery.
  <>. Accessed on September 29, 2020, 9:24 pm.

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <>. Accessed on September 29, 2020, 9:24 pm.

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <>. Accessed on September 29, 2020, 9:24 pm.

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