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White Brewet For capons


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

White brewet for capons. Take capons and boil them in water until they are cooked through. Then you shall cut them in pieces. When they are cut in pieces so fry them in pork fat. Then you shall grind almonds. When they are ground so mix them with your broth that has come from the capons. Then lay in this the cut-up capons and set it thus on the fire. Into this you shall put ginger, cinnamon, cloves, grains of paradise, galingale, and long pepper. Then let this simmer well together, but first put therein well-beaten egg yolks. Then let it bind well together.

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