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Capon Water

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 WATER. Put your capon or hen in a good clean pot which is newly tinned and well covered, so that nothing can escape, and put your pot in a pan full of water and boil until the capon or hen in the pot is cooked; then take out the capon or hen, and give the liquid left in the pot by the fowl to a sick person to drink.


Other versions of this recipe:

For henne in brothe (Liber cure cocorum [Sloane MS 1986])

Chekins in brothe (A Noble Boke off Cookry)

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

Broth of chickens (pullets) (Libro di cucina / Libro per cuoco)

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