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capon houdons


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

Capon houdons. Cook them in wine and water, dismember them, and brown them in lard. Take a bit of grilled bread steeped in your broth, and boil with your meat. Grind ginger, cassia, cloves and grains_of_paradise, and steep in verjuice. It should not be too thick.

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