MC Logo

Search Results


This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

An other to boyle a capon in white broth. First take Marow bones, breake them and boyle them and take out the marrowe. Then seethe your Capon in the same licoure. Then take the best of the licoure in a small Potte to make your broth withall. Then take Corance, Dates and prunes, & boyle them in a pot by themselves till they be plum, then take them up and put them into your brothe, then put whole Mace to them and a good quantitie of beaten Ginger & some Salt. Then put the Marow that you did take from the bones, and strain the yolkes of Egges with Vinager, and put them into your broth with a good peece of Sugar but after this it must not boyle: then take bread and cut therof thin sippits, and lay them in the bottom of a dish. Then take sugar and scrape it about the sides of the dish and lay theron your Capon, and the fruit upon it and so serve it in.

autodoc



Recipes with similar titles:

to boyle capon white broth (A Book of Cookrye)

To boile a Capon in white broth (The Good Housewife's Jewell)