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This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To boyle a Capon Larded with Lemons, on the French fashion. SCald your Capon, and take a little dusty Oatmeale to make it boile white. Then take two or three ladlefuls of Mutton broth, a Fagot of sweet Hearbes, two or three Dates, cut in long pieces, a few parboyld Currins, a little whole Pepper, a piece of whole Mace, and one Nutmeg. Thicken it with Almonds. Season it with Uergis, Sugar, and a little sweet Butter. Then take vp your Capon, and larde it very thicke with a preserued Lemmon. Then lay your Capon in a deepe Meat-dish for boyld meates, and poure the broth vpon it. Garnish your Dish with Suckets and preserued Barberries.

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