Stir them very well together; then
set them on the fire again, till it grow-red, stirring
it all the while ; thenputtoitaladlefulof theliquor
of the pot, and let them stew a while together to in-
corporate, stirring it always. Then pour this to the
whole substance in the Possnet, to Incorporate with
all the liquor, and so let them stew a while together.
Then pour it out of the possnet into your dish,
meat and all : for it will be so tender, it will not en-
dure taking up piece by piece with your hand. If
you find the taste not quick enough, put into it the
juyce of the half Limon, you reserved. For I
should have said, that when you put in the Herbs,
you squeese in also the juyceof half a Limon (pared
from the yellow rinde, which else would make it
bitter) and throw the pared and squeesed half (the
substance) into it afterwards. The last things (of
THE CLOSET OPECN^D 153
Butter, bread, flower) cause the liaison and thicken-
ing of the liquor. If this should not be enough,
you may also put a little gravy of Mutton into it ;
stirring it well when it is in, least it curdle in stew-
ing, or you may put the yolk of an Egg or two to
your liaison of Butter, Flower, and ladleful of
broth. Forgravy of Mutton. Rostajuycy legof
Mutton three quarters. Then gash it in several
places, and press out the juyce by a screw-press.
A SAVOURY AND NOURISHING BOIL-
ED CAPON DEL CONTE DI TRINO, A
MILANO
Take a fat and fleshy Capon, or a like Hen ; Dress it
in the ordinary manner, and cleanse it within from
the guts, &c. Then put in the fat again into the
belly, and split the bones of the legs and wings (as
far as you may, not to deface the fowl) so as the Mar-
row may distil out of them. Add a little fresh Butter
and Marrow to it ; season it with Salt, Pepper, and,
what other Spice you like, as also savoury herbs✪ Savoury and Nourishing Boiled Capon.
Put the Capon with all these condiments into a large
strong sound bladder of an Ox (first well washed
and scoured with Red-wine) and tie it very close
and fast to the top, that nothing may ouse out, nor
any water get in (and there must be void space in
the bladder, that the flesh may have room to swell
and ferment in ; therefore it must be a large one).
Put this to boil for a couple of hours in a Kettle of
water, or till you find by touching the Bladder, that
the Capon is tender and boiled enough. Then serve
it up in a dish, in the Bladder (dry wiped) which
when you cut, you will find a precious and nourish-
154 SIR KENELMS DIGBIS
ing liquor to eat with bread, and the Capon will be
short, tender, most savoury and full of juyce, and
very nourishing.
I conceive, that if you put enough Ox-marrow,
you need no butter ; and that it may do well to add
Ambergreece, Dates-sliced and pithed, Raisins,
Currants, and a little Sugar.
Peradventure this might be done well in a Silver-
flagon close luted, set in Balneo bulliente^ as I make
the nourishing broth or gelly of Mutton or Chic-
kens CLQ
Page 97 · 1 recipe record on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Stir them very well together; then set them on the fire again, till it grow red, stirring it all the while ; then put to it a ladleful of theliquor of the pot, and let them stew a while together to incorporate, stirring it always. Then pour this to the whole substance in the Possnet, to Incorporate with all the liquor, and so let them stew a while together. Then pour it out of the possnet into your dish, meat and all : for it will be so tender, it will not endure taking up piece by piece with your hand. If you find the taste not quick enough, put into it the juyce of the half Limon, you reserved. For I should have said, that when you put in the Herbs, you squeeze in also the juice of half a Limon (pared from the yellow rind, which else would make it bitter) and throw the pared and squeezed half (the substance) into it afterwards. The last things (of
Butter, bread, flower) cause the liaison and thickening of the liquor. If this should not be enough, you may also put a little gravy of Mutton into it ; stirring it well when it is in, least it curdle in stewing, or you may put the yolk of an Egg or two to your liaison of Butter, Flower, and ladleful of broth. For gravy of Mutton. Roast a juicy legof Mutton three quarters. Then gash it in several places, and press out the juyce by a screw-press. A SAVOURY AND NOURISHING BOIL- ED CAPON DEL CONTE DI TRINO, A MILANO
Take a fat and fleshy Capon, or a like Hen ; Dress it in the ordinary manner, and cleanse it within from the guts, &c. Then put in the fat again into the belly, and split the bones of the legs and wings (as far as you may, not to deface the fowl) so as the Marrow may distil out of them. Add a little fresh Butter and Marrow to it ; season it with Salt, Pepper, and, what other Spice you like, as also savoury herbs. Put the Capon with all these condiments into a large strong sound bladder of an Ox (first well washed and scoured with Red-wine) and tie it very close and fast to the top, that nothing may ooze out, nor any water get in (and there must be void space in the bladder, that the flesh may have room to swell and ferment in ; therefore it must be a large one). Put this to boil for a couple of hours in a Kettle of water, or till you find by touching the Bladder, that the Capon is tender and boiled enough. Then serve it up in a dish, in the Bladder (dry wiped) which when you cut, you will find a precious and nourish-
ing liquor to eat with bread, and the Capon will be short, tender, most savoury and full of juyce, and very nourishing.
I conceive, that if you put enough Ox-marrow, you need no butter ; and that it may do well to add Ambergreece, Dates-sliced and pithed, Raisins, Currants, and a little Sugar.
Peradventure this might be done well in a Silverflagon close luted, set in Balneum bulliens as I make the nourishing broth or gelly of Mutton or Chickens CLQ
Records on this page
Savoury and Nourishing Boiled Capon