To boil a Capon or Chicken with Sparagus

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Boil your capon or chicken in fair water and some salt, then put in their bellies a little mace, chopped parsley, and sweet butter; being boild, serve them on sippets, and put a little of the broth on them: then have a bundle or two of sparagus boil’d, put in beaten butter, and serve it on your capon or chicken.