TO PICKLE CAPONS MY LADY PORTLAND'S WAY
Take two large fleshy Capons, not too fat; when you have draw'd and trussed
them, lay them upon a Chafing-dish of Charcoal to singe them, turning them
on all sides, till the hair and down be clean singed off. Then take three
pounds of good Lard, and cut it into larding pieces, about the thickness of
a two-peny cord, and Lard it well, but first season your bits of Lard, with
half an Ounce of Pepper, and a handful of Salt, then bind each of them well
over with Pack-thread, and have ready over the fire about two Gallons of
Beef-broth, and put them in a little before it boileth; when they boil, and
are clean skimmed, then put in some six Bay-leaves; a little bunch of
Thyme; two ordinary Onions stuck full of Cloves, and Salt, if it be not
Salt enough already for pickle; when it hath boiled about half an hour, put
in another half Ounce of beaten White-Pepper, and a little after, put in a
quart of White-wine; So let it boil, until it hath boiled in all an hour;
and so let it lie in the pickle till you use it; which you may do the next
day, or any time within a fortnight; in stead of broth you may use water,
which is better; in case you do four or six, which of themselves will make
the pickle strong enough.
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