To mak capon in cassolont
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "To mak capon in cassolont". [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 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.



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]

Capons in Cassolyce. Take capons and schalde and pyke hom þen. Þe skyn þou opon, as I þe kenne, Be hynde þo hede, blaw hym with penne. Þenne ryses þo skyn before, Rayse up þo skyn alle hole abowte, Take porke and hen flesshe with outen doute, And 3olkes of eyren and gode powder. Of alle þo thynges þou make farsure, And farse þo skyn and perboyle hit wele. Þen larde þo capone, rost hym yche dele. Of almonde mylke and amydone Make bater, and coloure hit anone With safron. serve hit at fyre rostande, Enbene hit wele withe þy ry3t honde. [Liber cure cocorum [Sloane MS 1986]]

XXVIII - FOR TO MAKE CAPONS IN CASSELYS. Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd and blowe hem tyl the skyn ryse from the flesshe and do of the skyn al hole and seth the lyre of Hennyn and zolkys of heyryn and god powder and make a Farsure and fil ful the skyn and parboyle yt and do yt on a spete and rost yt and droppe yt wyth zolkys of eyryn and god powder rostyng and nym the caponys body and larde yt and roste it and nym almaunde mylk and amydoun and mak a batur and droppe the body rostyng and serve yt forthe. [Forme of Cury]

[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
pork
podour
lard
nuts
milk
amidon
saffron


[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]

amydon:


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 "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:230>. Accessed on January 17, 2020, 10:27 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:59>. Accessed on January 17, 2020, 10:27 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:223>. Accessed on January 17, 2020, 10:27 am.




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