Capoun or Gos Farced
|
Original RecipeCapoun or Gos Farced (from Harleian MS 279)Capoun or gos farced.—Take Percley, & Swynys grece, or Sewet of a schepe, & parboyle hem to-gederys til þey ben tendry; þan take harde yolkys of Eyroun, & choppe for-with; caste þer-to Pouder Pepir, Gyngere, Canel, Safroun, & Salt, & grapis in tyme of yere, & clowys y-nowe; & for defawte of grapis, Oynons, fyrst wil y-boylid, & afterward alle to-choppyd, & so stuffe hym & roste hym, & serue hym forth. And yif þe lust, take a litil Porke y-sode, & al to-choppe hit smal a-mong þat oþer; for it wol be þe better, & namely for þe Capoun. Translation: Capon or goose stuffed. Take Parsley, & Swine's grease, or Suet of a sheep, & parboil them together till they are tender; then take hard yolks of Eggs, & chop for-with; cast thereto Powder Pepper, Ginger, Cinnamon, Saffron, & Salt, & grapes in time of year, & cloves enough; & for default of grapes, Onions, first well boiled, & afterward all chopped, & so stuff him & roast him, and serve him forth. And if you desire, take a little pork cooked, & all to chop it small among that other; for it will be better, & namely for the Capon. 
Modern RedactionIngredients:
capon, chicken or small goose Method:Chop the pork into small pieces then boil or fry until heated through. (If boiling, drain well but reserve the broth for later use.) Allow the meat to cook then mince it thoroughly. Parboil the parsley and onion in water and the oil until soft; drain well. Add the meat, eggs, and spices to the parsley and onion, mixing thoroughly. Then add the grapes. Stuff a capon, a chicken, a small goose, or a game hen with this mixture and bake at 190°C for 45 minutes, or until the bird is done a golden brown. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Stuffed Capon or Goose to your online bookmark site: 
|
More Medieval recipes...
|
More European recipes... More recipes for Meat... More Roasting recipes... More recipes for Pork... More recipes for Fowl... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
Read: Recipe Articles and Reviews
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with grapes and pork as primary ingredients: Irish Cabbage Parcels Brochettes de Porc Shredded Pork with Beansprouts Filetes in galyntyne Porkroast Vietnamese Pork Noodle soup Baked Ham with Creole Mustard Glaze Country Terrine Vipava Corba Glazed Bacon Chops with Butter Beans Spareribs in Sweet and Sour Sauce Terrine of Duck Crockpot Cranberry and Apricot Pork Roast Farofa Braised Bell Peppers Crunchy Almond Glazed Ham Vegetable and Ham Soup Schlesisches Himmelreich Braised Savoy Cabbage Ffagod Traddodiadol Leber Und Bratwurst Auflauf Bayerische Schweinekotletts der Mikrowelle Bayrisches Bratensäuglingshwein Gruibensalat Feijoda Roter Press-Sack Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
