SC - TO BOYLE A CAPON WITH ORENGES AFTER MISTRESS DUFFELDS WAY
Seton1355 at aol.com
Seton1355 at aol.com
Fri Sep 1 17:53:19 PDT 2000
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.
____________________
More information about the Sca-cooks
mailing list