Capon Stewed
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "Capon Stewed". [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 Stewed. Take percellye sauge ysope rosemary & tyme & breke hit a lytyll bytwyne thy hondys & stop thy capons ther with safron & couch hem in an yryn potte yf thu have or els in a brase potte & ley splynters coundyr neth & all a boutes by the sydes so that the capons touch nevyr the bottom othir the sydys of the pot & strew of the same erbys in the pott a monge the herbys be forsaydd & the capons put a quantite & a pynt of the best vyne that thu may gete ther to & no nothir lycour & whelme a sylver dysch a bovyn that the breze be with yn the pott brede or els take a lede that ys made ther for & make a bature of the white of eyron & floure & poure a bovyn the brerdys of the ledd & stop yn with lyn cloth or papyr a mongge the bature by twyne the sydd & the pott so that the broth go not out loke hit be thik of bature & set the pott on charcole fyre to the myddys of the pott and ley a quelyne on the ledd so that hit ryse not with the hete & lete hit stew esyly & longe when thy trouyst hit ys ynowghe take hit fro the fyre yf ys a pott of erth set hit on a wipis of stre that hit touch nott the grownd for brekyng of the pott & when the hete ys well ovir passyd take out the capons with a pike & ley hem in a nothir vessell till thu have sey hem that they be ynowghe and yf hit be nede couch hem in a ghen & stop the pott a ghen & stew hem better & make a good styrip of wyne & mynsyd datys & kanell drawyn with the same wyne & reysons of corauns sigure safron & boyle hit a lytyll then take hit from the fyre medyll hit with poudyr of gynger & with a lytyll of the same wyn do ther to ley the capons on dischys & do a wey the fat of the sewe & do the syrip to the sewe & poure a bovyn on the capons & serve hem forth over a rib of befe & a capon to gedyr in a dysch.



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
parsley
sage
hyssop
rosemary
thyme
saffron
herbs
bread
eggs
flour
broth
rice
seafood
wine
dates
cinnamon
raisins
currants
sugar
podour
ginger
beef


[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]

ysope:


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 "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:164>. Accessed on November 20, 2019, 4:32 am.




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