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Hungarian capon In Pottage


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

Hungarian Capon in pottage. Take a slightly cooked capon, cut it into quarters, & fry in butter a little, that it is not at all black: then take onions cut into slices, & apples cut into little quarters, & fry in butter, & cast it on the capon in a pot: then put therein a little broth & wine, & let it boil again, & put therein saffron, sugar, cinnamon, nutmeg, pine nuts, & make stew well until it is well cooked, & serve.

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