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goce Or capon 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"

Goce or Capon farced. Take parcill, Swynes grece, or suet of shepe, and parboyle hem in faire water and fressh boyling broth; And then take yolkes of eyeron hard y-sodde, and hew hem smale, with the herbes and the salte; and caste thereto pouder of Ginger, Peper, Canell, and salte, and Grapes in tyme of yere; And in other tyme, take oynons, and boile hem; and whan they (Note: 1 fol. 11) ben yboiled ynowe with the herbes and with the suet, al thes togidre, then put all in the goos, or in the Capon; And then late him roste ynogh.

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