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To Boile A capon


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. Put the Capon into the pouder beefe pot, and when you thinke it almost tender, take a little potte and put therein halfe water and halfe wine, marie, currants, dates, whole mace, vergice, pepper, & a litle time.

autodoc



Recipes with similar titles:

to boyle capon (A Book of Cookrye)

To boyle a Capon (A NEVV BOOKE of Cookerie)




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