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To Boyle A capon With Pippins


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 Pippins. PArboyle it as before, then put two Marrow bones into a Pipkin, or rather put the Marrow of two or three bones into a Pipkin, with a quart of white Wine, a little sliced Nutmegge, halfe a score Dates. When you haue so done, put in a quarter of a pound of Sugar, then pare your Pippins, and cut them into quarters, and put them into a Pipkin, and couer them with a little Rosewater and Sugar, and boyle them. Then take (if you haue it) Hypets of Bisket, and for want thereof take other Bread: then boyle seauen or eight hard Egges, take out the yolkes and put them in a Strainer. Then take a little Uergis, and strong broth where the Capon is boyling, straine it, and put it in a Pipkin, and stirre alle together with the Pippins and Muscadine: let the Muscadine be put on, when the Pippins are colde.

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