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Dew Water From A capon Or chicken

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

Dew water from a capon or chicken. Put your chicken or capon (completely dry) in a brand new earthenware pot that is enamelled and very clean, cover the pot well so that nothing can escape from it, put your pot in a pan of water, and boil it until your capon is cooked in the pot. Remove your capon, and remove from the pot the water that came from the completely dry (as was said) capon, and give this to the invalid because it is very good for fortifying, and all the body takes substance from it.


Other versions of this recipe:

For henne in brothe (Liber cure cocorum [Sloane MS 1986])

CAPON WATER (Le Menagier de Paris)

Chekins in brothe (A Noble Boke off Cookry)

Broth of chickens (pullets) (Libro di cucina / Libro per cuoco)

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