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For capons And hens


This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

For capons and hens - Capons and hens are good roasted, with a sauce of wine in summer, in winter with aillie sauce made of garlic and cinnamon and ginger, tempered with almond milk or sheep's milk. Again, cook hens with fresh herbs and salt. Again, capons and hens in brouet made of cinnamon and ginger and other spices, and add yolks of beaten eggs and then cut the meat into pieces and fry in grease. But before grind bread and the saffron and other spices, and the liver, and temper with broth, and strain through a towel, and put to boil, and beaten eggs and saffron and spices tempered with good wine.

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