Syrip for a Capon or Faysant
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Original RecipeSyrip for a Capon or Faysant (from Arundel MS 334)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. 
Modern RedactionIngredients:
350ml almond milk made with red wine Method:PreparationPlace the almond milk in a saucepan and add all the other ingredients. Bring to the boil over medium heat then reduce the heat and simmer for about five minutes (stiring continuously) until the sauce starts to thicken. If the sauce becomes too thick add a little more wine. Serve poured over slices of roast fowl. It also goes well with cold ham or cold slices of goose. |
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Other recipes with almond milk and currants as primary ingredients: Teisen Lap: Ffordd Gyntaf Picau ar y Maen Potage of Rice An Excellent Cake Easter Biscuits II An Excellent Boiled Salad Dundee Cake Bruet Sarcenes Gruyau African Curried Peanut Soup Vyolette Connates Blank Desne Ryse of Flesh Teisen Lap: Ail Ffordd Pumpes Crustardes of Flessh Rys Excellent Small Cakes Cloutie Dumpling Frumente Syrip for a Capon or Faysant Leche Frys in Lentoun Frumente yn lentyn A Potage of Roysons Teisen Gri 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 |
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