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The Stilling Of A capon A Great Restoritie.

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"

The stilling of a capon a great restoritie.. TAke a yong Capon that is well fleshed and not fat, & a knuckle of yong Ueale that is sucking, and let not fat be vpon it, and all to back it bones and all, and fles the cap on cleane the skin from the fleshe, and quarter it in foure quarters, and all to burst it bones and al, and put the Ueale and it altogether in an earthen pot, and put to it a pinte of Red wine, and eight spoonfulles of rose water, and half a pound of small raisons and Currants, and soure Dates quartred, and a handfull of Rosemary flowers, and a handful of Burrage flowers, and twenty or thirtie whole maces, and take and couer the pot close with a couer, and take paste and put about the pols mouth that no ayre come forth, and set it within a brasse pot full of water on the fire, and let it boile there eight houres and then take the ladle and bruse it altogether within the pot, and put it in a faire strainer, and straine it through with the Ladle, and let no fat be vpon the broth, but that it may be blowne or els taken with a feather, and euery daye next your hart drinke halfe a dozen spoonefulles thereof, with a Cake of Manus christi, and againe at foure of the clocke in the afternoone.


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