- Section: Capon or Chicken in white-Broth.
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Capon or Chicken in white-Broth.
First boil the Capon in water and salt, then take three pints of strong Broth, and a quart of White wine, and stew it in a Pipkin, with a quarter of a pound of Dates, half a pound of fine Sugar, four or five blades of large Mace, the Marrow of three Marrow-bones, an handful of white Endive; stew them very leisurely; having so done, strain the yolks of ten Eggs with some of the Broth. Before you dist up the Capon or Chickens, put the Eggs into the Broth, and keep it stirring that it may not curdle, and let it be but a little while on the fire; the Fowls being dished up, put on the Broth, and garnish the Dish with Dates, large Mace, Endive, preserved barberries. You may make a Lere of Almond-paste, and Grape- verjuice.