Capoun or Gos Farced
PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic
DESCRIPTION: Chicken or goose stuffed with eggs and pork
.xxxv. Capoun or gos farced.---Take Percley, & Swynys grece, or Sewet of a schepe, & parboyle hem to-gederys til þey ben tendry; þan take harde yolkys of Eyroun, & choppe for-with; caste þer-to Pouder Pepir, Gyngere, Canel, Safroun, & Salt, & grapis in tyme of yere, & clowys y-nowe; & for defawte of grapis, Oynons, fyrst wil y-boylid, & afterward alle to-choppyd, & so stuffe hym & roste hym, & serue hym forth. And yif þe lust, take a litil Porke y-sode, & al to-choppe hit smal a-mong þat oþer; for it wol be þe better, & namely for þe Capoun.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
GODE COOKERY TRANSLATION:
Capon or goose stuffed. Take Parsley, & Swine's grease, or Suet of a sheep, & parboil them together till they are tender; then take hard yolks of Eggs, & chop for-with; cast thereto Powder Pepper, Ginger, Cinnamon, Saffron, & Salt, & grapes in time of year, & cloves enough; & for default of grapes, Onions, first well boiled, & afterward all chopped, & so stuff him & roast him, and serve him forth. And if you desire, take a little pork cooked, & all to chop it small among that other; for it will be better, & namely for the Capon.
chop for-with - chop and add.
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