Capon en Counfyt
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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
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on May 27, 2020, 9:10 pm.

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