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Laces Of White capon Meat

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Laces of white capon meat. Cook your capon with shins of beef. Take all the white capon meat and shred it as one shreds wool. Take some other capon limbs, cut them into pieces, and fry them in lard until they are lightly browned. Set them out on plates and put the shreds on top. Peel almonds, crush, steep in your broth, and add some white wine and verjuice. Take [one part of] pared Mecca ginger and two parts of grains_of_paradise, and reduce to powder, with sugar to taste. It should be sweet with sugar. Take some peeled white almonds fried in lard or in soft pork fat, and stick them into the pottage when it is set out (it should be thick enough that the almonds can stand upright). Sprinkle on top some red anise.


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