To boyle a Capon.
TAke your Capon and boyle it tender, and take out a little of the broth and
A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.
About this Item
- Title
- A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.
- Author
- A. W.
- Publication
- At London :: Printed by Edward Allde,
- 1591.
- Rights/Permissions
-
To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- Subject terms
- Cookery -- Early works to 1800.
- Cookery -- England -- Early works to 1800.
- Cite this Item
-
"A book of cookrye Very necessary for all such as delight therin. Gathered by A.W." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A14584.0001.001. University of Michigan Library Digital Collections. Accessed May 20, 2024.
Pages
Page [unnumbered]
put it in a little pipkin with whole mace and a good deale of ginger, and quartered Dates, and boyle your corance and prn∣nes in very faire water by themselues, for making of your broth black and thic∣ken your broth with yolks of egges and wine strained togither or a little Vergi∣ous, and let your broth boile no more when you haue thickned it, for it will quail. Then cut sippits in a platter, and lay in your Capon, and laye your fruite vpon it, so dooing serue it out.