[Sca-cooks] A pastry from a capon

[johnna holloway]

I would guess that the recipe ought to read
boil the capon in the wine etc.
Put the boiled capon in the crust and
moisten (slightly as needed then seal up.
Bake in the oven.
Some of the recipes of the 17th century
have you add moisture when you remove the
pie from the oven. It depends on when it
was to be served. You could over a space
of time do two or three versions where
you vary how to make it. Keep careful
notes and then write it up. Be sure to
let the list know how it went.

Johnnae llyn Lewis Johnna Holloway

Varju at aol.com wrote: snipped-----
> 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: recipe snipped due to length
> > 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