SC - Re: Wafers

[Decker, Terry D.]

In a message dated 1/7/00 6:56:17 AM Eastern Standard Time, troy at asan.com 
writes:

<< You know you're getting old in this game when "To The Queen's Taste" is
 a rare antiquity among our cooks. >>

Yeah, well, if the shoe fits.....  ;-)

To boyle a Capon with Orenges after Mistres Duffelds Way, from the Good 
Huswives Handmaid

Take a Capon and boyle it with Veale, or with a marie bone, or what your 
fancy is.  Then take a good quantitie of that broth, and put it in an earthen 
pot by it selfe, and put thereto a good handfull of Currans, and as manie 
Prunes, and a fewe whole maces, and some Marie, and put to this broth a good 
quantitie of white Wine or of  Clarret, and so let them seeth softlye 
together: Then take your Orenges, and with a knife scrape of all the 
filthinesse of the outside of them.  Then cut them in the middest, and wring 
out the juyce of three or foure of them, put the juyce into your broth with 
the rest of youre stuffe.  Then slice your Orenges thinne, and have uppon the 
fire readie a skillet of faire seething water, and put your sliced Orenges 
into the water and when that water is bitter, have more readie, and so change 
them still as long as you can find the great bitternesse in the water, which 
will be five or seven times, or more.  If you find need: then take them from 
the water, and let that run cleane from them: then put close orenges into 
your potte with your broth, and so let them stew together until your Capon be 
readie.  Then make your sops with this broth, and cast on a little Sinamon, 
Ginger, and Sugar, and upon this lay your Capon, and some of your Orenges 
upon it, and some of your Marie, and towarde the end of the boyling of your 
broth, put in a little Vergious, if you think best.

Walk in peace,
Wolfmother
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