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Syrip For A capon Or faysant


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

Syrip for a capon or faysant (pheasant). Take almondes, and bray hom, and tempur hom up with wyn, and make a gode thik mylke, and colour hit with saffron, and do hit in a postenet, and put therto gode plentie of pynes, and raifynges of corance, and do therto pouder of gynger, and of clowes, and of galyngale, and of canel, and let hit boyle, and put sugar therto; and when the capons, or the faifantes byn rosted, take and poure the syrip above, and serve hit forthe.

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