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To Boyle A capon In rice


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 in Rice. BOyle a Capon in Salt and water, and if you like it, you may put into a faire Cloth, a handfull of Oatmeale: then take a quarter of a pound of Rice, and steepe it in faire water, and so halfe boyle it: then straine the Rice through a Cullinder: then boyle the Rice in a Pipkin, with a quart of Milke: put in halfe an ounce of large Mace, halfe a pound of Sugar: boyle it well, but not ouer thicke, put in a little Rosewater: blaunch halfe a pound of Almonds, and beate them in a Morter, with a little Creame and Rosewater: beat them fine, and straine them into a Pipkin by it selfe. Then take vp your Capon, and set your Almonds a little against the fire. Garnish your Dish as you thinke fit, and lay in your Capon, and put your Rice handsomely vpon the Capon, and then the broth vpon the Rice.

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