To souce a Capon

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a good bodied Capon, young, fat, and finely pulled, drawn and trussed, lay it in soak two or three hours with a knuckle of veal well joynted, and after set them a boiling in a fine deep brass-pan, kettle, or large pipkin, in a gallon of fair water; when it boils, scum it, and put in four or five blades of mace, two or three races of ginger slic’t, four fennil-roots, and four parsley-roots, scraped and picked, and salt. The Capon being fine and tender boild take it up, and put it in other warm liquor or broth, then put to your souced broth a quart of white-wine, and boil it to a jelly; then take it off, and put it into an earthen pan or large pipkin, put your capon to it, with two or three slic’t lemons, and cover it close, serve it at your pleasure, and garnish it with slices and pieces of lemon, barberries, roots, mace, nutmeg, and some of the jelly.

Some put to this souc’t capon, whole pepper, & a faggot of sweet herbs, but that maketh the broth very black.

In that manner you may souce any Land Fowl.