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Stuffed Boiled capon


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

Stuffed boiled capon. Take chestnuts that have been cooked, & chop them with a little beef fat, & put therein four egg yolks, nutmeg, & pepper, a little chopped marjoram, & put it there to fill the capon's stomach, & sew the stomach that nothing can come out: then put it to boil that it will be well cooked, then take cardoons that are also well cooked, & put them to stew well with wine, chopped marjoram, butter, a little ground nutmeg from the capes of Maiorque that has been well washed in hot water, & put to boil with it: when well boiled cast on the capon, & no other broth.

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