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capons In Confy


This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Capons in confy. Take capons and roste hom tyl thai byn neygh ynogh; then take them off the spitte, and choppe hom on gobettes with brothe of beef, tempur hom and do hom in a pot, wyth almonde mylke; and do therto flour of ryse or brede steped in the fame brothe, and drawe hit thurgh a streynour, and powder of clowes, and of canel, and of maces; and take harde eggus sothen, and take oute the yolke al hole, and cut the Avhite smale, and do hit in the pot and colour hit wythe saffron, and let hit boyle, and dresse hit up in dyshes, and lay the yolkes hole opon and clowes therwyth.

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