To boyle a Capon in Rice
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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 in Rice". [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 in Rice. BOyle a Capon in Salt and water, and if you like it, you may put into a faire Cloth, a handfull of Oatmeale: then take a quarter of a pound of Rice, and steepe it in faire water, and so halfe boyle it: then straine the Rice through a Cullinder: then boyle the Rice in a Pipkin, with a quart of Milke: put in halfe an ounce of large Mace, halfe a pound of Sugar: boyle it well, but not ouer thicke, put in a little Rosewater: blaunch halfe a pound of Almonds, and beate them in a Morter, with a little Creame and Rosewater: beat them fine, and straine them into a Pipkin by it selfe. Then take vp your Capon, and set your Almonds a little against the fire. Garnish your Dish as you thinke fit, and lay in your Capon, and put your Rice handsomely vpon the Capon, and then the broth vpon the Rice.

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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