Capilotado, in the Lumbardy fashion of a Capon

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Boil rice in mutton broth till it be very thick, and put to it some salt and sugar.

Then have also some Bolonia Sausages boil’d very tender, minced very small, or grated, and some grated cheese, sugar, and cinamon mingled together; then cut up the boil’d or roast capon, and lay it upon a clean dish with some of the rice, strow on cinamon and sausage, grated cheese and sugar, and lay on yolks of raw eggs; thus make two or three layings and more, eggs and some butter or marrow on the top of all, and set it on the embers, and cover it, or in a warm oven.