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Stuffing For A capon


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

Stuffing for a Capon. Get marjoram and parsley and grind them up; get one or two breasts of capons and grind them with the other; get a little Parmesan cheese, two egg yolks, cinnamon, pepper, saffron and ginger, with a little lardo or cured ham, and grind everything together; stuff the capon and set it to boil or to roast; make its glazing with egg yolks and rosewater.

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