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To Boyle A capon.


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. Take your Capon and boyle it tender, and take out a little of the broth and put it in a little pipkin with whole mace and a good deale of ginger, and quartered Dates, and boyle your corance and prunes in very faire water by themselves, for making of your broth black and thicken your broth with yolks of egges and wine strained togither or a little Vergious, and let your broth boile no more when you have thickened it, for it will quail. Then cut sippits in a platter, and lay in your Capon, and laye your fruite upon it, so dooing serve it out.

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Recipes with similar titles:

To boyle a Capon (A NEVV BOOKE of Cookerie)

To boile a capon (The Good Housewife's Jewell)




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