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69 A pastry From A capon

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

69 A pastry from a capon. First pluck the capon and let it boil, afterwards take it out and remove the small breast bones and chop beef fat small and put the fat in a bowl. Put two quarts of good wine therein, a good portion of lean broth, pepper, ginger, cloves and a little ground nutmeg. Two peeled lemons or limes are also good. After that prepare an oblong shaped pastry crust. The way in which you should make the pastry is found in number [sixty one]. In the same way you can prepare chickens, doves and birds of all kinds for pies.


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