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[Monica Hultin]

In a message dated 2/16/99 6:31:25 AM Eastern Standard Time, cnevin at caci.co.uk
writes:

<< Moderate (from the Ancient Cookery appended to Forme of Cury):
 XXVIII. For to make capons in ca??elys.
 Nym caponys and ?chald hem nym a penne and opyn the ?kyn at the hevyd (1)
 and blowe hem tyl the ?kyn ry?e from the fle?she and do of the ?kyn al hole
 and ?eth the lyre of Hennyn and zolkys of heyryn and god powder and make a
 Far?ure (2) and fil ful the ?kyn and parboyle yt and do yt on a ?pete and
 ro?t yt and droppe (3) yt wyth zolkys of eyryn and god powder ro?tyng and
 nym the caponys body and larde yt and ro?te it and nym almaunde   mylk and
 amydon and mak a batur and droppe the body ro?tyng and ?erve yt forthe.

For to Make Capons in Castles(?)
 
Take capons and scald them take a pen (quill) and open (pierce) the skin at
the head
and blow them until the skin rise from the flesh and do the skin all whole and
seeth the (flesh?) of hen(s) and yolks of eggs and good powder  and make a
(stuufing or force meat) and fill full the skin and parboil it and do it on a
spit and roast it  and drop it with ypks of eggs and good powder roasting and
take the capon's body and lard it and take almond milk and (wheat starch) and
make a batter and drop the body roasting and serve it forth.

You remove the skin from the capon whole. 

Remove the meat from a couple of chickens and parboil it for about 20 mins.
Chop the chicken meat small, mix in egg yolks and good spices. Stuff the capon
skin with this mixture. Sew up any openings in the skin and boil the chicken
for 15 minutes.  Remove from the water and put it on a spit BESIDE the fire
and occasionally brush it with eggyolks that have been mixed with spices as it
turns by the fire

Lard  the capon. Make a batter of wheat starch mixed with almond milk. Roast
it (probably on a spit closer to the fire than the chicken). Toward the end of
the roasting brush the capon with the almond batter until it developes a nice
crust as it turns on the spit.

Does this help?"

Ras
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