PERIOD: Italy, 15th century | SOURCE: Cuoco Napoletano | CLASS: Authentic
DESCRIPTION: Sugared capons
Piglia caponi grassi he grossi he morti de doi di, poi, bene netti, falli alessare che non sian toppo cotti; da poi falli sugare fora de la pignata; poi piglia zucaro he fallo squagliare cum aqua rosata he fallo uno pocho bullire; da poi getta lo dito zucaro squagliato sopra de quisti caponi che siano coperti per tuto, cum canella bona; he quasi presto se voleno manducare.
TRANSLATION FROM THE NEAPOLITAN RECIPE COLLECTION:
Sugared Capon. Get big fat capons; two days dead; when they are cleaned well, boil them, but not to the point they are overcooked; take them out of the pot to drain; then get enough fine sugar for the size of the capons you wish to sugar, and break up the sugar, and break up the sugar and dissolve it in rosewater and boil it a little; then pour the dissolved sugar over the capons so they are completely covered, along with good cinnamon; they are eaten almost immediately.
- Scully, Terence. Cuoco Napoletano. The Neapolitan Recipe Collection (New York, Pierpont Morgan Library, MS Buhler, 19): A Critical Edition and English Translation. Ann Arbor: The University of Michigan Press, 2000.
In a large pot, bring the capons to a boil; reduce heat and simmer just until fully cooked - do not overcook! Remove from the water, drain, and pat dry. In a small sauce pot, dissolve the sugar in the rosewater, then heat the mixture to a soft boil; remove from heat. Place the birds on their serving platter(s), then with a small pastry brush, "paint" on the rosewater sugar mixture until the birds are completely covered. Sprinkle or dust with cinnamon, then serve immediately.
Rosewater can be found in stores that sell Indian or Asian foods.
A Boke of Gode CookeryMedieval Recipe Translations
Capon Inzucarati © 2000 James L. Matterer
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