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To Boyle A capon With orenges Or lemmons.


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 with Orenges or Lemmons. Take your Capon and boyle him tender and take a little of the broth when it is boyled and put it into a pipkin with Mace and Sugar a good deale, and pare three Orenges and pil them and put them in your pipkin, and boile them a little among your broth, and thicken it with wine and yolkes of egges, and Sugar a good deale, and salt but a little, and set your broth no more on the fire for quailing, and serve it without sippets.

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