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capon In Couns

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

To mak capons in couns tak a capon and sethe it and hew it then grind pepper and bred and temper it with the capon then tak the whit of egg herd sodene and hew them small and boile the capons and colour it with saffron and lay yolks of eggs in the disshe hole and serue it.


Other versions of this recipe:

Capouns In Councys (Forme of Cury)

Capouns in councy (Fourme of Curye [Rylands MS 7])

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

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