Search Results

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 another way. BOyle a Knuckle of Ueale vntill it [ma]ke strong broth: then take your Capon, and boyle it in faire water and Salt, and when it is almost boyld, take it and put it in a Pipkin, and straine your broth into the Capon. Then wash and scrape Parsley, and Fennelrootes cleane, pith them, and slice them along: boyle them in a Skillet of water, and when they are halfe boyled take them from the fire, and put them in a Strainer, and then in a cleane Pipkin. Then take a little Rose water, and a quarter of a pound of fine Sugar, vntill it be as cleere as glasse: then take a little large mace, a Fagot of sweet Hearbes, a minst Lemmon, the pill taken off. Boyle a few Razins of the Sunne with it, but first take out your Capon and straine the broth: put the Capon into a Dish very finely garnisht: then put the broth to the Capon: then take Parsley rootes, and iay them on the top of the Capon with your minst or sliced Lemmon, your Razins of the Sunne, and your large Mace. Garnish your dish as before is shewed.

Other versions of this recipe:

To boile a Capon in white broth (Delights for Ladies)

Another way to boyle Chickens (A NEVV BOOKE of Cookerie)

To boyle a Capon (A NEVV BOOKE of Cookerie)