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1 To Make Steamed capons

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

1 To make steamed capons. Take a good capon - or several -, decorate it well with cloves, nutmeg, mace, cinnamon sticks and ginger and take a little salt. After that take a pewter pot into which the capon will fit. Seal it well so that no moisture can escape. Next pour a measure of Reinfal or Malavosia on the capon. Set the pot with the capon into a kettle of boiling water, let it cook for three or four hours and seal it up well so that no water is able to get in. Paste up the lid with dough and tie a small linen cloth around it, then you have a good dish.


Other versions of this recipe:

Dew water from a capon or chicken (Le Viandier de Taillevent)

For capons in erbis (Liber cure cocorum [Sloane MS 1986])

To mak capon in cassolont (A Noble Boke off Cookry)

A stewed capon (A Noble Boke off Cookry)

Stuffed capon (Wel ende edelike spijse)

Sauce for a fatted capon (Le Viandier de Taillevent)

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