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Roast capons

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

Roast capons, young female chickens, young male chickens. Eat them with Must Sauce in summer, with Poitevin [Sauce] in winter, or with Jance [Sauce]. In winter one can make a sauce similar to Must [Sauce] (to wit, boil wine and sugar together).


Other versions of this recipe:

To roast a chicken nice and tender (Das Kuchbuch der Sabina Welserin)

A Hen Roasted in the Oven (An Anonymous Andalusian Cookbook)

Dish of Chicken When it is Roasted (An Anonymous Andalusian Cookbook)

Recipe for Roast Chickens (An Anonymous Andalusian Cookbook)

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