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To Boyle A capon In White broth.

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 white broth. Boile your Capon in faire licour and cover it to keepe it white, but you must boile none other meat with it, take the best of the broth, and as much vergious as of the broth if your Vergious be not too sower, and put therto whole mace, whole pepper, and a good handfull of Endive, Letuce or borage, whether of them ye wil, small Raisins, Dates, Marow of marow bones a little stick of whole Sinamon, the peele of an orenge. Then put in a good peece of Sugar, and boile them well togither. Then take two or three yolkes of egges sodden, and strain them, and thick it withall, & boile your prunes by themselves and lay upon your Capon poure your broth upon your Capon. Thus maye you boyle any thing in white broth.


Recipes with similar titles:

an other boyle capon white broth (A Book of Cookrye)

To boile a Capon in white broth (The Good Housewife's Jewell)

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