sca-cooks: no recipe = period? (long)

[Fiona P.]

Janine,

>From Epulario, or The Italian Banquet.  1598 translation.  reprint by
Susan Evans, Falconwood Press.

To make all kind of foule, Capons, Kid or any other flesh to rost fair
and white, specially Beefe, Mutton, Veale, or Lambe.  First parboile it,
and then larde it, if it be Capon, faisant, or any other foule: first
wash it cleane, that done, dip it in hote water, but take it presently
out againe and lay it in cold water, and it will be the fairer and rost
better: then lard it and sticke it with cloues or other things as you
think good, or as he that oweth it doth most fancy it: if you will you
may stuffe them with sweet hearbes, dry proines, soure grapes, cherries,
and such like things, and so spit it, and first make a soft fire that it
may rost sokingly & not bee scorched or burnt, and when you think it
almost rosted, grate white bread, and cast sale into it, where with you
shall scumme it, then make a hot fire, and turne it round, so it wil be
fair and white, which done, send it presently to the table.


Happy cooking.  Let us know how it turns out if you use this.



Allison