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Capons Stwed
Two Fifteenth Century p. 72 (Good)
Take parcelly, Sauge, Isoppe, Rose Mary, and
tyme, and breke hit bitwen thi hondes, and stoppe
the Capon there-with; colour hym with Safferon,
and couche him in a erthen potte, or of brasse,
and ley splentes underneth and al about the sides,
that the Capon touche no thinge of the potte;
strawe good herbes in the potte, and put thereto a
pottel of the best wyn that thou may gete, and
none other licour; hele the potte with a close led,
and stoppe hit aboute with dogh or bater, that no
eier come oute; And set hit on the faire charcole,
and lete it seeth easly and longe till hit be ynowe.
And if hit be an erthen potte, then set hit on the
fire whan thou takest hit downe, and lete hit not
touche the grounde for breking; And whan the
hete is ouer past, take oute the Capon with a prik;
then make a sirippe of wyne, Reysons of corance,
sugur and safferon, And boile hit a litull; medel
pouder of Ginger with a litul of the same wyn,
and do thereto; then do awey the fatte of the sewe
of the Capon, And do the Siryppe to the sewe, and
powre hit on the capon, and serue it forth.
3 lb chicken 6 threads saffron + 1 t water
First batch of herbs: Second batch of herbs:
⅓ c fresh parsley 2 T parsley
1 T dried sage ½ t sage
1 t dried rosemary ½ t rosemary
1 t thyme, ground ½ t thyme
2 T hyssop, dried about ½ c flour
1 ½ c wine enough water to make a
stiff dough
Sauce:
½ c wine 10 threads saffron
½ c sugar ¼ c wine
½ c currants 1 t powdered ginger
Mix first batch of herbs and stuff chicken
with them. Put chicken and wine in a pot with
a lid; if you are using a stove top rather than
an oven, you may want to put wood pieces or
something under the chicken to keep it from
sticking. Paint the chicken with water with
saffron crushed into it. Sprinkle on second
batch of herbs. Mix flour and water into a stiff
dough, roll it out into a string, and use it
between pot and lid as a seal. Bake at 350° or
26
simmer on stove top about 1 ½ hours. Take
out, drain, separate out some of the liquid
without the fat. Make a thick syrup of wine,
sugar, currants, and a pinch of saffron. Boil
briefly. Mix another ¼ c wine with powdered
ginger. Combine. Add ½ c of the liquid from
the chicken to this, heat, pour over capon,
serve.
Creteyney
Ordinance of Potage no. 38
Take capons and othir fowlys. Perboile hem;
dyse hem. Cast hem yn a pott with cowe mylke &
boyle hit therwithe. Draw payndmayne with som
of the mylke and put togedyr. Take sodyn eyron;
hew the white & caste therto. Sesyn hit up with
poudyr, sigure, & safferyn & salt, and aley hit up
with yolkes of eyron sodyn hard, & frye hem a
lytyll. Ley hem in disches; poure the sewe abovyn
and floresch hit with anneys in comfite.
5 ½ lb chicken “powder”:
4 c milk 1 t pepper
5 slices white bread 1 t cinnamon
5 hard-boiled eggs 1 t ginger
1 T lard or oil ½ t salt
1 T sugar 10 threads saffron
candied anise seed
Quarter chicken, put it in boiling water for
5 to 10 minutes. Drain. Debone and dice the
meat. Put it in the milk, simmer 20 minutes
until the meat is well cooked. Remove from
heat. Cut the bread into small pieces, combine
with 1 ¼ c of the milk. Chop egg whites, fry
the egg yolks in lard or oil for about 5
minutes. Mush the bread, add egg whites, egg
yolk, spices including sugar and salt, using a
little milk to extract color and flavor from the
saffron, simmer together for about 5 minutes.
Serve the chicken with the sauce over it,
sprinkling candied anise over that.