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To Mak Two capons Of One


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

To mak two capons of one tak a capon and scald hym clene and keme of the skyn by the bak then fley off the skyn but kepe it hole then grind figges and freshe pork with pouder of guinger and canelle and fers the skyne and sowe it faste and rost it sokingly and serue it.

The capon body
Also tak the body of the capon and put it on a broche by his fellowe and rost hym and stanche it with grece and when it is rost endore it with yolks of eggs and serue it.

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