[Sca-cooks] A pastry from a capon

[Varju at aol.com]

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I am currently working on another recipe out of Sabina Welserin and I need
some opinions.  The recipe is #69 A pastry from a capon and the translation
(as done by Valoise Armstrong) is:

"First pluck the capon and let it boil, afterwards take it out and remove the
small breast bones and chop beef fat small and put the fat in a bowl. Put two
quarts of good wine therin, a good portion of lean broth, pepper, ginger,
cloves and a little ground nutmeg.  Two peeled lemons or limes are also good.
 After that prepare an oblong shaped pastry crust.  The way in which you
should make the pastry is found in number [sixty-one].  In the same way you
can prepare chickens, doves and birds of all kinds for pies."

My main dillema here is trying to figure out how the beef fat, broth, wine
and spices figure in to all of this.  Is it to go into the pastry with the
chicken?  If so,  doesn't that amound of liquid cause a problem by making the
pastry mushy?  (I just can't see two quarts of wine cooking off that much.)
Or is that what the chicken is supposed to be boiled in?  Should I just make
my best guess and go with it?

Thanks in advance,
Noemi