Capon with Orange or Lemon Sauce
Chicken stewed in wine, fruit, & spices - contributed by Michael F. Gunter
  • 1 capon or chicken
  • 1 pint chicken stock
  • 2 oz currants
  • 4 dates
  • about 8 oz oranges, mandarins, or lemons
  • 8 oz white bread, cut into large crustless cubes
  • 1/2 tsp. black peppercorns
  • 1 tsp. mace
  • 3 tbs. sugar
  • 1 tbs. rosewater
  • 1/2 pint white wine
Put the chicken in a pan, cover with water and boil until tender, about 45 minutes is sufficient. Drain 1 pint stock from the bird and simmer for 5 minutes with the currants, dates, and fruit peeled and divided into segments. Then add the remaining ingredients (white wine being preferable when using lemons) simmer for a further 5 - 10 minutes and pour over the bird arranged on a bed of bread cubes in a large dish.

Lombard Brewet is featured in Steppes 12th Night Feast

Metric, Celsius, & Gas Mark Equivalencies

Michael F. Gunter is an extremely active & popular member of the Society for Creative Anachronism and lives in the state of Texas.

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Capon with Orange or Lemon Sauce © 1998 Michael F. Gunter | This page © 2000 James L. Matterer

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