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capons Yne Conceps


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Capons yne conceps. Take capons halfe rostyde do hem yn a pott put ther to swete broth & a perty of rede wyne stew hit up to gedyr that hit be ynowghe trye the brothe yf thu wylte thu may do ther to a lytyll lyoure of payndemayn take eyron sodyn harde hew the white do ther to sigure safron & salt set hit on the fyre when hit boyles a lay hit up withe yolkes of eyron loke hit be rennyng sesyn hit up withe poudyr of gynger & vergeys a rese the thyys & the whyngez & the brestz of the capons loke that they honge by ley hem yn disches plante hem withe hard yolkes of eyron and poudyr & the sewe a bovyn.

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