SC - capons in casselys

[Christina Nevin]

Well, I did better than I thought! I used a couple of chicken quarters
rather than a capon. I put them in boiling water for a minute, then lifted
the skin and stuffed it with yolks, spices (ginger, pepper & cloves). 
I was completely baffled by the "lyre" of hens. I thought it might mean fat,
but didn't add any in case I was wrong. 
I didn't catch that 'do of' meant remove. In retrospect it seems obvious.
20/20 hindsight is a wonderful thing. 
At this point of the recipe, I had decided to treat it as a double recipe (I
was a bit lost at sea). After parboiling the chicken for about 10 or so
minutes, I roasted one with a basting of spice/yolk mixture, and the other
with a basting of almond batter. I used flour rather than wheat starch, as I
remembered some similar word meaning that or similar in one of the "Two
C.15th Cookbooks" recipe's. I also stuck a bit of saffron in it for color
and flavor. 
The latter was quite nice I thought, but I wasn't keen on the spice/yolk
basted one. Too much like a breakfast dish (well, maybe it could be used as
one).
Thank you both for the clarification! I shall try it again with a whole
chicken.
Cordialmente,
Lucretzia

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Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
Thamesreach Shire, The Isles, Drachenwald | London, UK
thorngrove at geocities.com | http://www.geocities.com/~thorngrove  
"There is no doubt that great leaders prefer hard drinkers to good
versifiers" - Aretino, 1536 
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