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201 How To Prepare A capon With lemons


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

201 How to prepare a capon with lemons. First take a capon, which should have been stabbed two days before, in this way it becomes tender. When it is cold, let it freeze and pluck it beforehand, When it is not cold, it should not be plucked before it is needed. Afterwards wash it clean and put it in a thoroughly clean ox bladder and tie it up well with raffia, so that no water can get inside. And salt the capon inside and put some mace and cinnamon thereon, after that put it into a pot and fill it with water and let it cook until it is done. Afterwards take the capon of the bladder along with the broth. And remove the wings, thighs and heart and lay it in a dish and cut two lemons into very thin slices and put them all over the capon and pour over it the capon broth which was in the bladder. If there is not enough, one can also pour a good meat broth over it. And set it over the heat and cover it with a bowl and let it cook, not too long, or else the broth will become bitter from the lemons. When it is ready, one should serve it. It is a good dish.

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