Capilotado Francois

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Roast a leg of mutton, save the gravy, and mince it small, then strain a pound of almond paste with some mutton or capon broth cold, some three pints and a half of grape verjuyce, a pound of sugar, some cinamon, beaten pepper, and salt; the meat and almonds being stamp’d and strained, put it a boiling softly, and stir it continually, till it be well incorporate and thick; then serve it in a dish with some roast chickens, pigeons, or capons: put the gravy to it, and strow on sugar, some marrow, cinamon, &c.

Sometimes you may add some interlarded bacon instead of marrow, some sweet herbs, and a kidney of veal.

Sometimes eggs, currans, saffron, gooseberries, &c.