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capon With raisin Sauce


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Capon with raisin sauce. Don't boil the water to be as hot as for the old geese; then remove the feathers, burn it, wash it, cut the animal's nails; put its intestines into another clean water pot; then put it into another pot, and keep it there until you cook it. When cooking it, stitch it and add some salt; while you're cooking it, make some sauce. Do it like so. Grab a very good wine or mead, we use wine in Transylvania. Add some honey to the wine so that it will be sweet, break some pine nuts; add some currants, saffron, but don't add black pepper. Slice a white bread to cubes, fry it in butter, but don't burn it; add some spices and ginger. Put equal amounts of sugar, cinnamon and ginger into it. When serving it, put the fried bread into the sauce. Slice the capon and put it into the plate. Add some spices. Serve it when hot. Do the same with a fat hen.

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