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To Boyle A capon With oysters


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 with Oysters, and pickled Lemmons. BOyle the Capon halfe enough, with faire water and Salt: then straine some of the broth into a quart of Rennish wine: then put in a few sweet Hearbes, minst with a pickled Lemon, or Orenge, put all into the Pipkin, and let them boile together. Then take the Oysters, pick and beard them, and parboyle them: then put them out of the broth into a Cullinder, and then put them into the Pipkin. Then take a few Razins of the Sunne, and if you loue the iuyce of an Onyon, first boyle some Onyons by themselues, and straine them, and then put them into the Pipkin, and serue it in with what garnish you haue.

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