Goce or Capon farced
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Goce or Capon farced". [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:

Goce or Capon farced. Take parcill, Swynes grece, or suet of shepe, and parboyle hem in faire water and fressh boyling broth; And then take yolkes of eyeron hard y-sodde, and hew hem smale, with the herbes and the salte; and caste thereto pouder of Ginger, Peper, Canell, and salte, and Grapes in tyme of yere; And in other tyme, take oynons, and boile hem; and whan they (Note: 1 fol. 11) ben yboiled ynowe with the herbes and with the suet, al thes togidre, then put all in the goos, or in the Capon; And then late him roste ynogh.



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]

[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]

goose
chicken
parsley
pork
grease
suet
sheep
broth
yolks
eggs
herbs
salt
podour
ginger
pepper
cinnamon
grapes
thyme
onions


[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]


Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:330>. Accessed on May 18, 2024, 1:38 pm.