69 A pastry from a capon
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "69 A pastry from 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:

69 A pastry from a capon. First pluck the capon and let it boil, afterwards take it out and remove the small breast bones and chop beef fat small and put the fat in a bowl. Put two quarts of good wine therein, a good portion of lean broth, pepper, ginger, cloves and a little ground nutmeg. Two peeled lemons or limes are also good. After that prepare an oblong shaped pastry crust. The way in which you should make the pastry is found in number [sixty one]. In the same way you can prepare chickens, doves and birds of all kinds for pies.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pastry
chicken
bones
beef
wine
broth
pepper
ginger
cloves
nutmeg
lemons
limes
doves
birds
pies

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?kuchb:69>. Accessed on April 16, 2024, 4:05 am.