A Boke of Gode Cookery Presents

Syrip for a Capon or Faysant

PERIOD: England, 14th century | SOURCE: Arundel MS 334 | CLASS: Authentic

DESCRIPTION: Wine Almond Milk Sauce for Fowl


Take almondes, and bray hom, and tempur hom up with wyn, and make a gode thik mylke, and colour hit with saffron, and do hit in a postenet, and put therto gode plentie of pynes, and rainynges of corance, and do therto pouder of gynger, and of clowes, and of galyngale, and of canel, and let hit boyle, and put fugar therto; and whan the capons, or the faisantes byn rosted, take and pour the syrip above, and serve hit forthe.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.


  • 1 1/2 C unstrained almond milk made with wine
  • 1/2 C currants
  • 1/4 C pine nuts
  • 1 T sugar, or to taste
  • 1/2 tsp powdered ginger
  • 1/4 tsp each cinnamon and galingale or allspice
  • pinch each cloves and saffron
1. In a saucepan, over medium heat, combine almond milk with all other ingredients. Bring to a boil, reduce heat, and simmer, stirring constantly, for three to five minutes, or until it starts to thicken. If sauce gets too thick, add more wine. Serve over roasted fowl.

Yields two cups of sauce.

Notes on the Recipe:

I substitute allspice for galingale.

Syrip for a Capon or Faysant is featured in In Festo Sancte Trinitatis in Cena

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Syrip for a Capon or Faysant © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

A Newe Boke of Olde Cokery

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