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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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