To boyle a Capon Larded with Lemons
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This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To boyle a Capon Larded with Lemons". [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 boyle a Capon Larded with Lemons, on the French fashion. SCald your Capon, and take a little dusty Oatmeale to make it boile white. Then take two or three ladlefuls of Mutton broth, a Fagot of sweet Hearbes, two or three Dates, cut in long pieces, a few parboyld Currins, a little whole Pepper, a piece of whole Mace, and one Nutmeg. Thicken it with Almonds. Season it with Uergis, Sugar, and a little sweet Butter. Then take vp your Capon, and larde it very thicke with a preserued Lemmon. Then lay your Capon in a deepe Meat-dish for boyld meates, and poure the broth vpon it. Garnish your Dish with Suckets and preserued Barberries.

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


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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
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