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To Stue 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 stue a Capon. Take the best of the Broth of the pot, and put it in a pipkin, and put to it Corance and great raisins, Dates quartered and onions fine minced, strayned bread & time, and let them boile well togither: when they be well boyled, put in your prunes, season it with cloves, mace, pepper and very little Salte, a spoonfull or two of Vergious, and let it not be too thick. And your Capon being boyled in a pot by it selfe in fair water & salt to keepe it faire, and thus you may boyle a Chicken, vele, beef or mutton after this sort.

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Links to modern interpretations:


Medieval Cookery  

Stewed Capon
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/caponstew.html






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