To mak two capons of one
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "To mak two capons of one". [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 two capons of one tak a capon and scald hym clene and keme of the skyn by the bak then fley off the skyn but kepe it hole then grind figges and freshe pork with pouder of guinger and canelle and fers the skyne and sowe it faste and rost it sokingly and serue it.

The capon body
Also tak the body of the capon and put it on a broche by his fellowe and rost hym and stanche it with grece and when it is rost endore it with yolks of eggs and serue it.

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 Noble Boke off Cookry". Medieval Cookery.
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