Stuffed boiled capon
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by [name]

This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "Stuffed boiled capon". [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:

Stuffed boiled capon. Take chestnuts that have been cooked, & chop them with a little beef fat, & put therein four egg yolks, nutmeg, & pepper, a little chopped marjoram, & put it there to fill the capon's stomach, & sew the stomach that nothing can come out: then put it to boil that it will be well cooked, then take cardoons that are also well cooked, & put them to stew well with wine, chopped marjoram, butter, a little ground nutmeg from the capes of Maiorque that has been well washed in hot water, & put to boil with it: when well boiled cast on the capon, & no other broth.

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 "Ouverture de Cuisine". Medieval Cookery.
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