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For capons In erbis

This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

For capons in erbis. Fyrst stop þy capone with saveray, With persyl, a lytil ysope I say. Þen take þo neck, avoyde þe bone. And make a puddyng þer of anon With an egge and myed bred also, With hakked lyver and hert þer to, With powder of peper and safroune. þen Sew fast þo bylle grete ende, I ken. Þen sethe þy capone, as I þe say, With persoley, sauge, ysope, saveray, A litel nep, brisse hom in hast And wrythe itwen. in hom þou cast With sklices of bacon, enbrawdet here, And colour þy brothe with safrone dere. When hit is soþun, in disshe hit lay Þo bacon þo neck besyde in fay. Take grounden safron temperid with ale, To florysshe þy capone with syder þou shalle, Lyande in dysshe, and serve hym þenne, Set hym in sale before goode menne.


Other versions of this recipe:

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

1 To make steamed capons (Das Kuchbuch der Sabina Welserin)

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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