SAUCE FOR A CAPON OR HEN
Prepared for [event name] on [date]
by [name]
Introduction
This entry is a re-creation of a recipe from , entitled "SAUCE FOR A CAPON OR HEN". [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:
SAUCE FOR A CAPON OR HEN. Put a very small amount of white breadcrumbs to soak in verjuice and saffron, then grind it: then put it in the dripping-pan, with four parts of verjuice and the fifth part of grease from the capon or hen and no more, for that would be too much, and put it to boil in the dripping-pan, and serve in bowls.
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]
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. []
[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
verjuice
saffron
grease
[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 "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?menag:506>. Accessed on April 17, 2024, 11:37 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?viand:199>. Accessed on April 17, 2024, 11:37 pm.