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To Make A Fine Roast Of 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

To make a Fine Roast of capons, cockerels, goat kid, and any other meat. First, if it is a large joint of meat, put it to boil unless it is young veal; if it is capon or any other meat that is worth setting to roast, make it clean, then plunge it into boiling water and take it out immediately and put it into cold water -that is done to make it better; then lard it with good lardo and mount it on the spit, cooking it slowly; then, when it is almost done, get a grated piece of bread and mix it with salt and coat the meat. In this way you will have it cooked fine.

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