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To Boile A capon With A Sirrop


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To boile a capon with a sirrop. Boyle your Capon in sweete broath, and put in grosse pepper and whole mace into the capons bellie, and make your sirrop with spinnage, white wine, and currantes, suger, cinamon and Ginger, and sweet butter, and so let them boyle, and when your capon is readie to serue put the sirroppe on the capon, and boyle your spinnage before you make your sirrop.

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