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Redressed capon


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

Redressed Capon. Take a capon that has been plucked, then open the capon at the rear, & raise the skin close, & cut the wings at the rear close with the skin, then you can take the meat of the capon, all the breast with the thighs, & leave the legs whole: then take the capon meat & also veal, & chop together with a little beef fat & put therein nutmeg ginger, chopped marjoram, a little salt, four egg yolks, & mix well all together: then return the meat on the bones of the capon,& remove the skin thereon, & tie it with string, & put to boil in a pot: when cooked take two slices of bread tempered with hot broth, four egg yolks, & pass all through a strainer with a little white wine, after cast therein the broth of the capon, & let it again boil a little, & serve so.

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