To stew capons in white broth

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: Capons stewed with beef and herbs

To stew capons in white broth.

Take .iiii. or fyue beife bones to make your broth / then take them out when they are sodden and strayne the broth into an other pot / then put in your capons hole with rosemary & put theym into the pot and let them stewe / and after they haue boyled a whyle putte in hole Mace bounde in a whyte clothe / and a handfull or twayne of hole persley and hole prunes and let them boile well / and at the taking vp put to a lytell vergis and salte and so straw them vpon soppes and the maribones about and the marrow layd hole aboue them and so serue them forth.

To stew capons in white broth.

Take 4 or five beef bones to make your broth / then take them out when they are sodden and strain the broth into another pot / then put in your capons whole with rosemary & put them into the pot and let them stew / and after they have boiled awhile put in whole Mace bound in a white cloth / and a handful or twain of whole parsley and whole prunes and let them boil well / and at the taking up put to a little verjuice and salt and so strew them upon sops and the marybones about and the marrow laid whole above them and so serve them forth.