To Boil a Capon Larded with Limins

Ingredients

• a fairly good capon
• water
• a little oatmeal
• half a pint of white wine
• a bundle of herbs
• whole mace
• marrow
• dates
• sugar
• preserved limins

Method

1. 1

   Truss a fairly good capon; boil it by itself in water, with a little oatmeal.

2. 2

   Then take mutton broth and half a pint of white wine, a bundle of herbs, whole mace; season with verjuice; put marrow and dates; season with sugar.

3. 3

   Cut up preserved limins; with a larding-pin lard them in; put the capon in a deep dish; thicken your broth with almonds, and pour it on the bird.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 145. The excerpt below is the record exactly as published.

To Boil a Capon Larded with Limins. Truss a fairly good capon ; boil it by itself in water, with a Httle oatmeal. Then take mutton broth and half a pint of white wine, a bundle of herbs, whole mace ; season with verjuice ; put marrow and dates ; season with sugar. Cut up preserved limins

Cook this with the app: pantry check, scaling, and the assistant.