Capon en Counfyt
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Capon en Counfyt". [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:

Capon en Counfyt. Capitulum cij. Take fressh broth, and wyn, and persely, and saverey, and a litell sauge, and lete buille to-gedrys: and crome ther-to herde yolkes of eyren tyll it be well thykke, and kest ther-to pouudre of gyngeuere y-nogh, and vertious, and salt, and saffron; and take a good rosted capon, and ley hym in a chargeur, and ryse the legges and the wynges, butt set ham nott fro the body; and kest on the capon the licour all hotte, and serue it forth.



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]

chicken
broth
wine
parsley
savory
sage
yolks
eggs
podour
ginger
salt
saffron
pork


[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
[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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:486>. Accessed on October 20, 2019, 2:09 am.




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