CAPON IN WHITE-BROTH
My Lady of Monmouth boileth a Capon with white broth thus. Make reasonable
good broth, with the crag-ends of Necks of Mutton and Veal (of which you
must have so much as to be at least three quarts of White-broth in the dish
with the Capon, when all is done, else it will not come high enough upon
the Capon). Beat a quarter of a pound of blanched Almonds with three or
four spoonfuls of Cream, and, if you will, a little Rose water; then add
some of your broth to it, so to draw out all their substance, mingling it
with the rest of your broth. Boil your Capon in fair-water by it self; and
a Marrow-bone or two by themselves in other water. Likewise some Chess-nuts
(in stead of which you may use Pistaccios, or macerated Pine kernels) and
in other water some Skirrits or Endive, or Parsley-roots, according to the
season. Also plumpsome Raisins of the Sun, and stew some sliced Dates with
Sugar and water. When all is ready to joyn, beat two or three New-laid-eggs
(whites and all) with some of the White-broth, that must then be boiling,
and mingle it with the rest, and let it boil on: and mingle the other
prepared things with it, as also a little sliced Oringiado (from which the
hard Candy-sugar hath been soaked off with warm-water) or a little peel of
Orange (or some Limon Pickled with Sugar and Vinegar, such as serves for
Salets) which you throw away, after it hath been a while boiled in it: and
put a little Sack to your broth, and some Ambergreece, if you will, and a
small portion of Sugar; and last of all, put in the Marrow in lumps that
you have knocked out of the boiled bones.
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