Capon Stewed

Braised in Sweet Wine Stock28

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • sprigs of parsley, sage, rosemary, thyme and hyssop
  • 1 × 2 lb/

Method

Bruise the herbs by rubbing between the hands, stuff half within the chicken.

Scald and grind the saffron in 1–2 tbs boiling water, and rub into the chicken to give it a good yellow colour.

Arrange a few wooden rods diagonally from the rim to the base of a pan, prop the chicken on to