SC - advice needed - possibly OOP
WOLFMOMSCA at aol.com
WOLFMOMSCA at aol.com
Fri Jan 7 06:42:23 PST 2000
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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