To Boil a Capon with Orenges or Lemmons
Take your Capon and boyle him tender and take a little of the broth when it is boyled and put it into a pipkin with Mace and Sugar a good deale, and pare three Orenges and pil them and put them in your pipkin, and boile them a little among your broth, and thicken it with wine and yolkes of egges, and Sugar a good deale, and salt but a little, and set your broth no more on the fire for quailing, and serve it without sippets.
You can find similar recipes for Boiled Capon, or chicken, from the same recipe book here: A Boke of Cookrye, 1591, English
To Boil a Capon with Orenges or Lemmons:
What I did:
- have boiled capon (I ended up using a large hen, it's what I had)
- take a little of the broth (think I used a cup and a half but it reduced to probably less than a cup before I ended up adding the yolks)
- when it's boiled, add mace and a good deal of sugar... I probably added about a half-cup or possibly a little more. (this was for lemon... see further notes on this)
- Pare three oranges and peel them (I actually did lemons and peeled them with a knife and cut out the sections for the sauce)
- boil these with the broth and thicken with the same egg yolk preparation as mentioned in the above recipe.
- used approx. 2 yolks, and whisked it up with a little wine. This is likely for more than just flavour, the wine helps break up the egg yolk further and ensures a smoother sauce. Cook this at a low to moderate temperature and don't let it stay boiling. I find a whisk helps keep it from lumping (curdling) as well.
- Then it says to add a pinch of salt and a good deal of sugar... do this to taste as it will vary with your fruit. I imagine this is to be sweet but I left a touch of tart to the sauce.
- This is served withOUT sippets.
Note: This looks quite delicate and pretty, and a little sauce does seem to go a long way
To go back to the recipe list,please click on the back button of your browser