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To Mak capon In Cassolont


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak capon in cassolont tak a capon and skald hym and opyn the skyn behynd the hed and blow the skyn with a pen and raise it all about then tak pork and hennes flesh and good pouders and mak a farsor ther of and sew the skyn and parboille it then roll: the capon and lard it and mak a batter of almond mylk and amydon and colour it with saffron at the fyer and enbane it and serue it.

autodoc



Other versions of this recipe:

Capons in Cassolyce (Liber cure cocorum [Sloane MS 1986])

FOR TO MAKE CAPONS IN CASSELYS (Forme of Cury)




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