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Capon Soup

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

CAPON SOUP. Cook your capons in water and in wine, then dismember and fry in grease, then grind up the livers from your capons and livers and almonds, and mix with your stock and put on to boil, then take ginger, cinnamon, clove, galingale, long pepper and grains of Paradise, and mix with vinegar and put on to boil; and when serving, divide your meat among the bowls, and pour the soup over it.


Other versions of this recipe:

To boyle Chickins in a soope (A NEVV BOOKE of Cookerie)

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