To boile a capon
Prepared for [event name] on [date]
by [name]


Introduction
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]

[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
podour
beef
wine
marrow
currants
dates
mace
verjuice
pepper
thyme


[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 "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:21>. Accessed on November 20, 2019, 10:44 am.

Searchable index of "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:14>. Accessed on November 20, 2019, 10:44 am.

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:88>. Accessed on November 20, 2019, 10:44 am.




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