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Capons


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

CAPONS, HENS, hung for two or three days, should be spitted, flamed, and roasted, put in verjuice with their grease; boiled, eaten Poitevin style or with yellow pepper.

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