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Xxxv - capoun Or gos Farced


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

xxxv - Capoun or gos farced. Take Percely, and Swynys grece, or Sewet of a schepe, and parboyle hem to-gederys til they ben tendyr; than take harde 3olkys of Eyroun, and choppe for-with; caste ther-to Pouder Pepir, Gyngere, Canel, Safroun, and Salt, and grapis in tyme of 3ere, and clowys y-nowe; and for defawte of grapis, Oynons, fyrst wil y-boylid, and afterward alle to-choppyd, and so stuffe hym and roste hym, and serue hym forth. And 3if the lust, take a litil Porke y-sode, and al to-choppe hit smal a-mong that other; for it wol be the better, and namely [correction; sic = MS. a namely.] for the Capoun.

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