SC - TO BOYLE A CAPON WITH ORENGES AFTER MISTRESS DUFFELDS WAY

[Seton1355 at aol.com]

Please,
What is a marie bone in the first line of this recipe?
Phillipa

TO BOYLE A CAPON WITH ORENGES AFTER MISTRESS DUFFELDS WAY

>From To the Queen's Taste, p. 50:

Take a Capon and boyle it with veale or with a           <<<marie bone,>>> or 
what your fancy is. Then take a good quantity of that broth, and put it in an 
earthen pot by itself, and put thereto a good handful of currans , and as 
many prunes, and a few whole maces and some marie, and put to this broth a 
good quantity of white Wine or of Clarret, and so let them seethe softlye 
together. Then take your Orenges, and with a knife scrape off 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 the broth with 
the rese of your 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 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 need: then take them from the 
water, and let that runne cleane from them: then put close Orenges into your 
potte with your broth, and so let them stew together till 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.
In the original recipe, capon is boiled with veal or marrow in preparation 
for the orange sauce; for this feast, the capon was replaced with whole 
chicken breasts, and instead of being boiled was dredged in flour and then 
roasted. A sauce was made from chicken broth, white wine, orange juice, 
currants, prunes, mace, cinnamon, ginger, sugar, & vinegar (the marrow was 
left out); the roasted chicken breast was placed in baking pans, covered with 
sauce, and baked until tender.
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