CAPONS IN CASTLES
Diuersa Seruisa (1380)
"Take capons and . . . open the skin at the head and blow them till the skin rise from the flesh, and remove the skin whole.
Boil chicken meat, egg yolks, and spices, and make a stuffing, and fill the skin and parboil it, and put it on a spit and roast it, basting it with egg yolks.
Take the capon's body and lard it, and roast it, and take almond milk and wheat starch and make a batter, and baste the roasting body, and serve it."
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