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To Stue capons.

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

To stue capons. Take the best of your mutton broth and put therto a little whole pepper, and a little whole Mace, Parcely, and time, and boile them. Then put in halfe a dish of sweet Butter, Vergious, and a peece of Sugar. Then take a good quantitie of Gooseberies, and boyle them by themselves in a little broth, and poure them upon your chickins, put into your broth a spoonfull of yest.


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