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Barded And Roasted capon


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

Barded and roasted Capon. Put the capon to roast when half cooked, take little sausages, & lard the capon: then put the capon atop to roast, & make a batter of white flour with egg yolks, & put therein sugar & cinnamon, that the batter will be a little clear, then cast the batter thereon the capon, turning cast the batter on the capon, that the crust will be a little firm, & look well to cast some of the fat thereon: then cast again the batter thereon a second time, & let it always so stew: & when it seems the capon is cooked enough, take it out, & baste well with butter, & serve on a plate, & cut orange peel in slices, & serve so.

autodoc





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