To boyle a Capon in White Broth
To boyle a Capon in white broth. Boile your Capon in faire licour and cover it to keepe it white, but you must boile none other meat with it, take the best of the broth, and as much vergious as of the broth if your Vergious be not too sower, and put therto whole mace, whole pepper, and a good handfull of Endive, Letuce or borage, whether of them ye wil, small Raisins, Dates, Marow of marow bones a little stick of whole Sinamon, the peele of an orenge. Then put in a good peece of Sugar, and boile them well togither. Then take two or three yolkes of egges sodden, and strain them, and thick it withall, & boile your prunes by themselves and lay upon your Capon poure your broth upon your Capon. Thus maye you boyle any thing in white broth
"A Book of Cookry Very Necessary For All Such As Delight Therin." Gathered by A.W. (1591)
To boyle a Capon in White Broth:
Ingredients:
- 1 chicken (or preferably a Capon), uncooked and left whole
- 1/2 and 1/2 mixture of broth and verjuice (verjuice is the sour juice of grapes or crabapples but many substitute vinegar, if using a substitution, try using a fruit based vinegar such as cider vinegar), if the verjuice should not be too sour, if do, dilute it further.
- whole mace (I ended up using a few pinches of ground that was not noticed after straining)
- whole pepper (I used not quite a tablespoon)
- a handful of Endive, Lettuce or Borage (I used some strong flavoured lettuce that was heading past the mild salad eating stage)
- small raisins (I simply used sultanas, about a handful)
- Dates (whole, a small handful)
- Marrow of bones (I found groceries tend to pack these 3 pieces to a pack which tends to work out well)
- a stick of cinnamon (I tend to snap the cinnamon in two or three for more flavour)
- a good piece of sugar (approx. 3 tbsp)
- about 3 egg yolks per cup of broth
- prunes (however many you want, I used about 8 or so) and water
Now the instructions are a touch scant, but needless to say, all this is cooked together in a pot until the chicken is fully cooked. Once the chicken is cooked, remove it from the broth and then remove the meat to a platter. If you like, you could garnish the platter with slices of round bread sodden with melted butter and seasoned with verjuice and sugar (simplified) or with slices of lemons (though I think oranges could work well).
NOTE: I have done another version of this where I left the chicken whole, and while it is more difficult to plate it up without damaging it, it is possible and does make for a pretty dish, though extra sauce may be desired as it will not be as flavourful without more to go with the meat once it is carved.
Take your prunes and stew them in their own pot in some water
Take your broth (that you cooked the chicken in) and strain it into a saucepan and to every two cups or so, add 3 egg yolks. This will not only whiten the broth, but it will thicken it slightly (it will still be thin)... bring the broth to a boil but do not overcook as this will cause the liquid to curdle... you do not want this.
Take up the stewed prunes and place them over the chicken.
Pour the broth over the chicken and prunes and serve.
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