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capon En Counfyt


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"

Capon en Counfyt. Capitulum cij. Take fressh broth, and wyn, and persely, and saverey, and a litell sauge, and lete buille to-gedrys: and crome ther-to herde yolkes of eyren tyll it be well thykke, and kest ther-to pouudre of gyngeuere y-nogh, and vertious, and salt, and saffron; and take a good rosted capon, and ley hym in a chargeur, and ryse the legges and the wynges, butt set ham nott fro the body; and kest on the capon the licour all hotte, and serue it forth.

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