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The Sauce For A Roast capon Is To Dismember It


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

The sauce for a roast capon is to dismember it, and put on the joints salt and verjuice, and a third of white or red wine; and push strongly like for a chicken.

Item, in summer, the sauce for a roast chicken is half vinegar, half rose-water, and chilled, etc.

Item, orange-juice is good.

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