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To Boyle A capon In Browes.

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

To boyle a capon in Browes. You must boile your Capon with fat meat, then take the best of the broth and put it in a pipkin, & put whole Mace to it, whole Pepper, some red Corance, half as much white wine as you have of broth, good store of Marowe and Dates, and scum them clean and keep your licour very cleere, and season it with Vergious and Sugar, and then lay your Capon upon browes finely cut, and so poure your broth upon it.


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