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To Boyle A capon.

This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To boyle a Capon.. LEt your capon be faire scalded and short trussed, and put into a fair pot of water with a marybone or two, & a racke of [m]utton cut together in three or fower peeces, and let them boyle together tyll they be halfe boyled, then take out a ladle full or two of the best of the broth, and put it into a faire earthen pot. & put thereto pinte of white wine or of claret, and cut a twelue or fourtéene dates long wayes & a handfull of small raysons, a handfull of tyme, Rosemary and Isope bound together, and so let these persels boyle by the[n]selues, and when your capon is enough, lay it in a faire platter vpon sops of white bread, and your mutton by him also, then take out the mary from the bones whole, and lay it vpon the capon, then take your made broth & lay it vpo[n] your capon & mutton, and so serue it forth, your latter broth must bee seasoned with cinamon cloues and mace, and salt and mace beaten also.


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