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Stuffed capon


This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Stuffed capon. [Take] chickens boiled in water and wine. Make a stuffing of meat, eggs and herbs and put it in the body of the boiled chicken. Make a cooking liquid of pepper, saffron and other herbs, add enough wine and make it [into a] thin [sauce]. Pull it off [the fire] when it is done.

autodoc



Other versions of this recipe:

A Stuffed Dish of Chicken (Cooked) in the Oven (An Anonymous Andalusian Cookbook)

Chekyns Farsed (Gentyll manly Cokere (MS Pepys 1047))

Chik farsed (Two Fifteenth-Century Cookery-Books)

Hennys enforced (A Noble Boke off Cookry)

Hen stuffed and good (Libro di cucina / Libro per cuoco)

POULTRY STUFFED ANOTHER WAY (Le Menagier de Paris)

Stuffed chicken (Le Viandier de Taillevent)




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