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Search results for "capon":


From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Blaundesore to potage

Blaumanger to potage

Rose to potage.

Mawmene to potage

Murre to potage

Capons in confy

Critone to potage

Bouce Jane

Egurdouce to potage

A disshe mete for somere

Viaunde de Cypres

Gele of chekyns or of hennes

Gele of flesshe

Sause blaunk for capons sothen

Sause neyger for hennes or capons

Syrip for a capon or faysant

Chowettes on flesshe day

Servise on fleshe-day

On flessh-day

Blaundesorre vel blaunche mortrewes

Blaumangere

Mawmene for xl mees

Colys of flessh

Raynedes

Jussel os flessh

Jussel enforsed

Murre

Garnade for x mees

Bardolf


From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)

Cabbages

(cabbages with meat)

(Turnips)

(Whole Fava Beans)

(Grainy Broth)

Saracen Broth

Capon Broth

(Capon Broth)

(Capon Broth)

Chicken or Birds in Sumac Sauce

Gratomea

White Garlic Sauce with Capons

To Stuff a Calf

Tart of Capon

Lasagna


From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

The Preparation of Jaldiyya (Leathery)

I Have Seen a Couscous Made with Crumbs of the Finest White Bread

Lamtûniyya

Tharîd Made with Fattened Chickens or with Well-Fed


From A Book of Cookrye

(England, 1591)

To make sauce for capons or Turky Fowles

To make sauce for a capon an other way.

Sauce for capons, Phesant, Partriges or Woodcocks.

To stue a Capon.

To stue a Capon in Lemmons.

To boyle a Capon in white broth.

An other to boyle a capon in white broth.

To make Sops for a capon.

To boyle a capon in Browes.

To boyle a Capon.

To boyle a Capon with Orenges or Lemmons.

To boile Chickins or Capons.

To seeth Hennes and capons in Winter, in whitebroth.

To stue capons.

To bake Geece or Capons.

To bake Fesant or Partriges.

To bake Capons or Chickins.

To make Florentines.

To roast a Capon.

Roste a Phesant.

To make a Fricase of Goose giblets or Hennes, or Capons.


From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

(none found)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

Blamanger

Viaunde de Cipre

Counsis

Counses

Cyvee

Tarts of Flesch

Browet Seche

Blaunch Desorre

Blaunde Sorre

Rosee

Perre

Maumene

Kokeneye


From Delights for Ladies

(England, 1609)

2 - To boile a Capon in white broth


From MS Douce 257

(England, 1381)

Caponys in concys

Blomanger

Capons in casselys

Blank de surry

Maumene

Blomanger

Sandale

Rosee


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

White Bruet

Bruet of Almayn

An Entrement

Sauce for Peacock

Piquant Sauce for Conies

Jacobin Sops

Parma Tarts

Parma Tarts of Fish

Cocade Pasty

Lamprey Sauce

Cameline Sauce

Pilgrim Capon

Jance Sauce

An Oatmeal Bruet of Capons

A Gratuné of Spain

Stuffed Shoulders of Mutton

A Restorative

A Coulleys

Blancmange of Capons

Blancmange of Partridges


From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

White Brewet for Capons

Ieleye Outside Fasting-Time

To Make a Ganselsie Outside Fasting Time

Jespi or Sauce for Capons

Sauce for Herons or Capons

Pickle for a Capon

Calijsken

To Make Good Pies

Capon Pies

Pies of Capons

A Sauce of Walnuts to Serve with Capons

White Brewet for Capons


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

See here the lessons which teach preparation of all manner of meats

For capons and hens


From Forme of Cury

(England, 1390)

Mawmenee

Capouns In Councys

For To Boile Fesauntes

Blank Maunger

Blank Dessorre

Crotoun

Douce Ame

Sawse Sarzyne

GELE OF FLESSH

SAWSE NOYRE FOR CAPOUNS YROSTED

FOR TO MAKE BLANK MAUNGER

FOR TO MAKE BLANK DESNE

FOR TO MAKE MAWMENNY

VI - CAPONYS INC ONEYS

XIV - FOR TO MAKE BLOMANGER

XXVIII - FOR TO MAKE CAPONS IN CASSELYS

XXIX - FOR TO MAKE THE BLANK SURRY

XXX - FOR TO MAKE MANMENE

XXXIII - FOR TO MAKE BLOMANGER

XXXIV - FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER

XLI - For to make Rosee


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.xx. Mawmene.

.xxij. Capouns in councy.

.xxxv. For to boyle fesauntes partryches, capouns and corlowes.

.xxxvj. Blank maunger.

.xxxvij. Blank dessoree.

.lix. Cruton.

.lkij. Douce Iame.

.lxxxij. Sauce sarzyne.

.C. Gelee of flesche.

.Cxxxiiij. Sauce blaunche for capouns y sode.

.Cxxxv. Sauce noyre for capouns y rosted.

.Clxl. For to make blank maunger.

.Clxlj. For to make blank desyre.

.Clxlij. For to make mawmany.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make a stew of flesh

Capons stewed

Capons in dorre


From The Good Housewife's Jewell

(England, 1596)

The second course

The second course

To boile a capon

The boyling of a capon

To boile a Capon with Oranges and Lemmons

To boile a capon in white broth with almondes

To boile a Capon in white broth

To boyle a legge of Mutton with a Pudding

To make strong broth for sicke men

To baje a Turkie and take out his bones

To boile a capon with a sirrop

To make blame mangle

Another for all sores


From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)

The food that is good for people is the meat of a lamb that is a year old or less


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LXXXV - Tame geese / Ducks or Capons in Hungarian


From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

1 To make steamed capons

2 To make capons or hens in a glass

31 To make ravioli

69 A pastry from a capon

183 If you would make blomenschir [ Blancmange]

201 How to prepare a capon with lemons


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Viande de Cipur

Blonc Manger

Blonk desore

Rose

Capons in Covisye

Capons in Cassolyce

For to make momene

Blaunche sawce for capons

Sawce best for capons rostyd

For Pykulle

For wodcock

For capons in erbis

For a pye

For wesels

For a servise on flesshe day

For anoþer maner of service on flesshe day


From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)

7. TO MAKE SAUCE FOR PEACOCK

34. Armored Capon

49. Barding for Peacocks or Capons

88. ANOTHER SOLSIDO OF HENS OR OF MUTTON OR CAPONS

91. MARZIPANS FOR INVALIDS WHO HAVE LOST THE DESIRE TO EAT, VERY GOOD AND OF GREAT SUSTENENCE

96. ANOTHER ALMOND DISH FOR VERY WEAKENED INVALIDS

112. SMOOTH SAUCE FOR FOWLS IN THE POT

125. Rorolas of Livers, Which is a Fritter

179. Emperor's Sauce


From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

XXI To make fine cameline broth

XXII To make fine white broth

XXXVIII To make savoury chicken

LXVII To make lesagne

CIII To make soctopei of hens


From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

IV - Ambronsino (ambrosia) good and perfect and such

IX - Carmeline sauce for capons

XVII - Capons or hens stuffed

XXXI - Jelly of whatever meat

XXXII - Jelly in another way

XXXIV - Battered herbs perfect and good

XLII - Mustard and mustard good

LXVIII - Relish for capons

LXIX - Relish of white ginger for capons

XCVI - Little tarts of scabwort (see note )

CXII - Tart of parmesan good

CXIII - Hungarian tart for 12 persons

CXIX - Dish called lemony

CXXII - Hens with fennel fantastic


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

First

Third platter

Third platter

Fourth dish

Third dish

Fourth dish

Second dish

First dish and platter

Second dish

Third platter

Third dish

Fourth dish

Second dish

Second dish

Third service

Fourth service

Third service

Third service

First service

Second service

The end

Third service

First platter

Third service

First service

Second service

Soups: capons in fricassee

At the butcher

At the poulterer

Soups: broth

Note that three goslings in one bowl are enough; always when you have capon gizzards

CAPON SOUP

White Soup

Capon Fricassee for invalids

Savoy Soup

Meat Tiles

The sauce for a roast capon is to dismember it

CALIMAFREY OR LAZY SAUCE

SHORT SAUCE FOR CAPON

SAUCE FOR A CAPON OR HEN

CAPON WATER

Geese


From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

A Consommé Broth

Twelve Servings of White Dish to go on Capons

Twelve Servings of Catalan-Style White Dish

Ravioli

Lasagne of Capon Skins

Marzipan Dish

Catalan-Style Mirausto

Sugared Capon

To make a Fine Roast of capons

Chickens or Capons on a Spit with their Sauce

Lemon Sauce for Chickens or Capons

Pariola for Chickens, Cockerels or Capons on a Spit

To Cook a Chicken in a Carafe

To Make a Cow, a Calf or a Stag Look Alive

Pies of Good Capons

Stuffing for a Capon

Stuffing for a Calf’s Intestine

Meat or Fish Jelly in Various Colors

Jelly Like a Checkerboard


From A NEVV BOOKE of Cookerie

(England, 1615)

To boyle a Capon Larded with Lemons

To boyle Chickens in white broth

A Florentine of a Cony

To bake a Turkey

To boyle a Capon

To garnish your Dishes

To boyle a Capon another way

To boyle a Capon in Rice

To boyle a Capon with Oysters

To boyle a Capon with Pippins

To boyle Chickins in a soope


From A Noble Boke off Cookry

(England, 1468)

To mak bland sorre

To mak two capons of one

For to counterfet a kidde

Flesh pies of capon or of fessand

Capon or goos roste

To fasse capon or goose

A stewed capon

To mall cabage wortis

To mak jusselle

Busbayne

Viande de cipre

To mak blaunche mang of flesshe

Blank de sirre

Rose

A calles

To mak capon in cassolont

Capon in couns

Mammony


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

For the first & second service

For garnishing the meats mentioned above

For the second service

Venison hodgepodge

To make blanc manger

To make blancmange bastarde

To make fair royal paste

Another sort

To make sweet Capilotade

Hungarian Capon in pottage

Redressed Capon

Capon in adobe

Barded and roasted Capon

To make a potpourri called "Oylla podrida" in Spanish

Stuffed boiled capon

For the first service

Second service


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

To make a stewed broath for Capons

To make Blewe manger

To stewe capons in whyte brothe

For Gusset that may be another potage

To make Porraye


From Le Recueil de Riom

(France, 15th century)

Jacobin sops of toasted bread

Capons and herbs and shanks of beef


From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

Blanc desirree

Vert desirree

Aneserree

Viaunde d'Espyne

Maumenee

Dragonee

Diacre


From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boyle a Capon.

To boyle a capon with Orenges.

To stewe a Capon for Dinner.

To boyle a capon in white broth.

To make Mortirs of a Capon, Hen, or pullet,

To make a colluce.

To still a Capon for a sicke person.

The stilling of a capon a great restoritie.

The stilling of a capon, a great restority.


From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

Chewets

Cawdale þat is Part of Blawmaunger

To mak a Cawdell in Capon Broth

Mawmeny

For to make Jowtis


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

Beef With Salted Cabbage Once Again

I Shall Write Some More About Cooking That Ox

Capon With Raisin Sauce

Hen With Bird Sauce

Hen With Lippa Sauce

Hen or Fat Capon With Salted Cabbage Transylvanian Style

Hen Again the One the Germans Call Stag Capon

Cook Capon in a Sheet

Roast Eel With Herbs

Walnut Sauce

For Old Men

Contusion for the Sick

Manca Balanka

Another Method of This

Boiled Barley Grist

For Quenching Thirst

Another Method of This


From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

To bake a Capon with yolkes of Egges

To bake a Fesant

A receipt to restore strength in them that arr brought low with long sicknesse


From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

(none found)


From Two Fifteenth-Century Cookery-Books

(England, 1430)

xxj - Blandissorye

xxvj - Coleys

xxxij - Auter brawn en peuerade

xxxiij - Oyle Soppys

lvj - Charlette

lxiiij - Capoun in consewe

lxvj - Bruette Sareson

lxvij - Bruet of Almaynne

lxix - Whyte Mortrewes

lxxxj - Blaundysorye

lxxxij - Blamang

lxxxiij - Vyaund de cyprys bastarde

lxxxiiij - Vyaund de ciprys Ryalle

lxxxvij - Maumenye ryalle

Cxiij - Bruette saake

Cxvj - Blaunche de ferry

Cxxxix - Caudel Ferry departyd with a blamanger

Cxlj - Noteye

Clij - Capoun in Salome

Cliij - Pompys

ix - Mange Moleynne

xxviij - Cokyntryce

xxxiiij - Poddyng of Capoun necke

xxxv - Capoun or gos farced

xxxviij - A Kyde a-Forsyde

ix - Malmenye Furne3

Browne in egurdouce

Stwed Mutton

Capons Stwed

Grete pyes

Goce or Capon farced

Blaunde sorre

Blamanger

Guissell

Mawmene

White sauce for capons y-sode

Black sauce for capouns y-rostyde

Capon en Counfyt

Cokentrice


From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)

Capons or veal with herbs

White capon soup

Capon houdons

Roast capons

Fatted capons

Dew water from a capon or chicken

Capon white dish for an invalid

Laces of white capon meat

Sauce for a fatted capon

Poitevin Sauce


From Recipes from the Wagstaff Miscellany

(England, 1460)

Cabogys

To make Jussall

Creteyney

Capons yne conceps

Bruet tuskyn

Blaunche de sorre

Blaw maungere

Blaunch Doucet

Floreye

Mortruys of flesch

Blaunch mortruys

Dyvers desire

Mawmene ryall

Pyes of flesch capons and fesaunttes

Capons of Hyee Grece Rostyd

Capon Stewed

Goose or Capons Farsyd


From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)

Capons with green sauce

To make tart from Lombardy

A blancmanger with capons

Pipes (long pasties?)

Stuffed capon

Capon with "ganzelgie" which is called "noble garlic"

Capon with white [sauce] "geveie"





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