A SAVOURY AND NOURISHING BOILED CAPON DEL CONTE DI TRINO, A MILANO
Take a fat and fleshy Capon, or a like Hen; Dress it in the ordinary
manner, and cleanse it within from the guts, &c. Then put in the fat again
into the belly, and split the bones of the legs and wings (as far as you
may, not to deface the fowl) so as the Marrow may distil out of them. Add a
little fresh Butter and Marrow to it; season it with Salt, Pepper, and,
what other Spice you like, as also savoury herbs. Put the Capon with all
these condiments into a large strong sound bladder of an Ox (first well
washed and scoured with Red-wine) and tie it very close and fast to the
top, that nothing may ouse out, nor any water get in (and there must be
void space in the bladder, that the flesh may have room to swell and
ferment in; therefore it must be a large one). Put this to boil for a
couple of hours in a Kettle of water, or till you find by touching the
Bladder, that the Capon is tender and boiled enough. Then serve it up in a
dish, in the Bladder (dry wiped) which when you cut, you will find a
precious and nourishing liquor to eat with bread, and the Capon will be
short, tender, most savoury and full of juyce, and very nourishing.
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