To boil Capons or Chickens with Sage and Parsley

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

First boil them in water and salt, then boil some parsley, sage, two or three eggs hard, chop them; then have a few thin slices of fine manchet, and stew all together, but break not the slices of bread; stew them with some of the broth wherein the chickens boil, some large mace, butter, a little white-wine or vinegar, with a few barberries or grapes; dish up the chickens on the sauce, and run them over with sweet butter and lemon cut like dice, the peel cut like small lard, and boil a little peel with the chickens.