For capons in erbis
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Liber cure cocorum [Sloane MS 1986] (England, 1430), entitled " For capons in erbis". [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:

For capons in erbis. Fyrst stop þy capone with saveray, With persyl, a lytil ysope I say. Þen take þo neck, avoyde þe bone. And make a puddyng þer of anon With an egge and myed bred also, With hakked lyver and hert þer to, With powder of peper and safroune. þen Sew fast þo bylle grete ende, I ken. Þen sethe þy capone, as I þe say, With persoley, sauge, ysope, saveray, A litel nep, brisse hom in hast And wrythe itwen. in hom þou cast With sklices of bacon, enbrawdet here, And colour þy brothe with safrone dere. When hit is soþun, in disshe hit lay Þo bacon þo neck besyde in fay. Take grounden safron temperid with ale, To florysshe þy capone with syder þou shalle, Lyande in dysshe, and serve hym þenne, Set hym in sale before goode menne.

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]

Dew water from a capon or chicken. Put your chicken or capon (completely dry) in a brand new earthenware pot that is enamelled and very clean, cover the pot well so that nothing can escape from it, put your pot in a pan of water, and boil it until your capon is cooked in the pot. Remove your capon, and remove from the pot the water that came from the completely dry (as was said) capon, and give this to the invalid because it is very good for fortifying, and all the body takes substance from it. [Le Viandier de Taillevent]

1 To make steamed capons. Take a good capon - or several -, decorate it well with cloves, nutmeg, mace, cinnamon sticks and ginger and take a little salt. After that take a pewter pot into which the capon will fit. Seal it well so that no moisture can escape. Next pour a measure of Reinfal or Malavosia on the capon. Set the pot with the capon into a kettle of boiling water, let it cook for three or four hours and seal it up well so that no water is able to get in. Paste up the lid with dough and tie a small linen cloth around it, then you have a good dish. [Das Kuchbuch der Sabina Welserin]

To mak capon in cassolont tak a capon and skald hym and opyn the skyn behynd the hed and blow the skyn with a pen and raise it all about then tak pork and hennes flesh and good pouders and mak a farsor ther of and sew the skyn and parboille it then roll: the capon and lard it and mak a batter of almond mylk and amydon and colour it with saffron at the fyer and enbane it and serue it. [A Noble Boke off Cookry]

To stew a capon tak parsly saige ysope rosmary and brek them between your handes and stop the capon ther with and colour it with saffron and couch it in an erthen pot and lay splentes under nethe and about the sides of the pot and straw erbes about the capon and put ther to a quart of wyn and non other licour then couer the pot close that no brothe passe out then set it on a charcole fyere and stew it softly and when it is enoughe set it on a wispe of strawe that it touche not the ground for brekinge then tak out the capon with a prik and luk yf it be enoughe or els stewe it better and mak a ceripe of good wyne mynced dates and canelle anld draw it with the same wyne put ther to raissins of corands sugur saffron and salt and guinger and wyn then lay the capon in a dysshe and put the fat of the sew to the ceripe and poure it on the capon and serue it. [A Noble Boke off Cookry]

Stuffed capon. [Take] chickens boiled in water and wine. Make a stuffing of meat, eggs and herbs and put it in the body of the boiled chicken. Make a cooking liquid of pepper, saffron and other herbs, add enough wine and make it [into a] thin [sauce]. Pull it off [the fire] when it is done. [Wel ende edelike spijse]

Sauce for a fatted capon. Collect the fat and liver from the capon, strain with beef broth through cheesecloth, soak a bit of ginger with verjuice, and boil everything together in a pan. Thicken it generously with beaten egg yolks and some sugar. Lift the wings and thighs of your capon, and pour your sauce on top. [Le Viandier de Taillevent]

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


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Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on April 4, 2020, 6:09 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <>. Accessed on April 4, 2020, 6:09 pm.

Searchable index of "Das Kuchbuch der Sabina Welserin". Medieval Cookery.
  <>. Accessed on April 4, 2020, 6:09 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on April 4, 2020, 6:09 pm.

Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <>. Accessed on April 4, 2020, 6:09 pm.

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