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To Stewe A capon For Dinner.

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 stewe a Capon for Dinner.. TAKE a knuckle of Veale and boil it with your capon: putting to it proines Raysons great and small, whole Mace, and let it boile together, seasoning it with Salt and so serue it forth.


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