To boil Capons, Chickens, Pigeons, or any Land Fowls in the French Fashion

Name: To boil Capons, Chickens, Pigeons, or any Land Fowls in the French Fashion
Ingredients: sippets; oranges; lemons; pine-apple-seed; pistaches; strong broth; white wine; gooseberries; barberries; red currans; sugar; lamb; mutton; grapes; eggs; bacon; sweet herbs; veal; fowl; cloves; pepper; salt; mace; meat

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Either the skin stuffed with minced meat, or boned, & fill the vents and body; or not boned and trust to boil, fill the bodies with any of the farsings following made of any minced meat, and seasoned with pepper