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Xvii - capons Or hens Stuffed


This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XVII - Capons or hens stuffed. If you want to make two capons for 12 persons. Take two fresh cheeses and 12 eggs and take two ounces of sweet spices, take half a pound of fresh lard and take the capons well washed and skinned and let them boil. When they are well cooked, strip all and pull out the bones and preserve. And beat the meat with some leaves of parsley, and mint and marjoram, and of the said spices, and the cheese that has been well mixed to a paste, and of the eggs that you have so much that is enough and of these things make a good batter, fine and soft and well yellow, and good presence of spices, and take chopped these bones and redress each one for it is according that it nails in part of this batter. And put each in rashers of pork and fry in lard. And when they are fried, powder with the said spices and take strained egg yolks and whites and spices and saffron, temper with juice of grapes crushed or with verjuice or with the capon broth, and of this stuff make a good sauce, and put it to boil. When you want to put these bones stuffed in this boiling broth, when it is done take it for the bowl and the capons for platters. This dish wants to be well yellow and sour of verjuice. If you want to make it for more persons or for less take the things of this measure by same proportion.

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