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To Boile A capon With oranges And lemmons


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 Oranges and Lemmons. Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloues whole and put them into your best broth of Mutton or Capon with prunes or currants and three or fowre dates, and when these haue beene well sodden put whole pepper great mace, a good peece of suger, some rose water, and eyther white or claret Wine, and let al these seeth together a while, & so serue it vpon soppes with your capon.

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