The stilling of a capon, a great restority.
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "The stilling of a capon, a great restority.". [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:

The stilling of a capon, a great restority.. TAke a yong Capon that is wel fleshed and not fat, & a knuckle of yong Veale that is sucking and let not fat be vpon it, and all to hack it bones and all, and flea the capon clean the skinne from the flesh, and quarter it in foure quarters, and all to bruse it bones and al, and put the veale and it altogether in an Earthen pot, and put to it a pinte of Red wine, and eight spoonfuls of Rosewater, and half a pound of small Raisins or Currans, or foure Dates quartered, and a handfull of Rosemary flowers, and a handful of Burrage flowers, and twenty or thirty whole Maces, and take and couer the pot close with a couer, and take paste and put about the pots mouth that no ayre conie forth, and set it within a brasse pot full of water on the fire, & let it boyle there eight howers, and then take the ladle and bruse it altogether within the pot, and put it in a faire strainer, and straine it through with the ladle, and let no fat be vpon the broth but that it may be blowne or else taken with a feather, and euery daye next your hart drinke halfe a dozen spoonfulles therof, with a cake of Manus Christi, and again at foure of the clock in the afternoone.

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 "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
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