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pies Of 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

To make pies of capons which have been cut in pieces. Take capons, cut them in pieces and lay them thus in the [lidless] pie shell: and lay therein fat or tallow of beef. But before you fill the pie crust with it you must cut it in very small pieces. Then put it in the pies and put thereto beef marrow, hard-boiled egg yolks and stick it with cloves. Add also a little ginger, cinnamon, saffron and sugar. The aforesaid spices must all be in powder. Then strew them in the pie. But there must be a sensible amount of sugar in there.

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