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To Make Mortirs Of A capon, hen, Or pullet,


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 make Mortirs of a Capon, Hen, or pullet,. TAke a well fleshed Capon, Henne, or pullet, scalde and dresse him, then put him into a pot of faire water, and ther let it seeth til it be tender, then take it and pul all the flesh from his bones, and beat it in a stone morter, and when you thinke it halfe beaten, put some of the same licour into it, and then beate it til it be fine, then take it out and straine it with a litle rosewater out of a strainer into a dishe, then take it and set it on a chafingdish of coles, with a little Suger put to it, and so stirre it with your knife, & lay it in a faire dishe in three long owes, the[n] take blanch pouder made of Sinamon and Suger, and cast vpon it and so serue it forth.

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