Sauce for Roast CaponOrigin: British Period: Elizabethan |
Original RecipeSauce for Roast Capon (from Gervase Markham The English Houswife)To make an excellent sause for a rost Capon, you shall take Onions, and having sliced and peeled them, boyle them in fair water with Pepper, Salt, and a few bread crummes: then put unto it a spoonfull or two of claret Wine, the juyce of an Orenge, and three or four slices of Lemmon peel: all these shred together, and so pour it upon the Capon being broke up. 
Modern RedactionIngredients:
400g finely-chopped onion Method:Place the onion in the bottom of a saucepan and add just enough water to cover. Bring this to the boil and season with salt and pepper. Leave to simmer for about 15 minutes then add the remaining ingredients. Bring the liquid back to the boil and simmer until it thickens. Serve over baked chicken breasts. |
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