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Twelve Servings Of White Dish To Go On capons


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Twelve Servings of White Dish to go on Capons. Get two pounds of blanched almonds and steep them for a day in cool water; then get one or more breasts of capon and grind them up with the almonds and a crustless loaf of white bread soaked in lean broth; then get a little verjuice, half an ounce of peeled ginger and more than half a pound of sugar; distemper all this in lean capon broth and strain it into a pot which you will set against the fire, away from the smoke, constantly stirring with a spoon, and let it cook for half an hour; when cooked, add in three ounces of rosewater; then dish it up or, if you wish, cover capons or any other fowl with this White Dish, and serve; to make it all prettier, garnish with a few pomegranate seeds.

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