How to hashe a Capon
PERIOD: England, 17th century | SOURCE: The Art of Cookery Refined and Augmented, 1654 | CLASS: Authentic
DESCRIPTION: A stew of capon, ox tongue, chestnuts, eggs, bacon, wine, & pistachios
How to hashe a Capon.
Roast your Capon almost enough, then cut all the flesh from the bones which will mince, and mince it small; put it into a pipkin with white Wine and a little strong Broth, five or sixe hard yolkes of Eggs, with nine or ten Chesnuts minced very small, an Oxe Palate sliced very thin, a little Bacon (if it be not rusty) minced small, some powder of Saffron, a hand-full of Pistaches; stew all these together with the gristles and bones (which will not mince) till it be tender; then put in a large piece of Butter, a little Vinegar or minced Lemmon (if you have it) with a little of the peel, and a little Salt; shake it well together and let it not boyl; then lay thin white-bread tostes in the dish; pour this meat on it, and lay the bones in order about the dish with Sippits, Barberries, halfe yolks of Egges, or greene and what other coloured garnish you fancy.
RETURN TO: 17th Century English Recipes
A Boke of Gode Cookery17th
Century English Recipes
© 1997 - 2002 James L. Matterer
ALL GODE COOKERY RECIPES