Stuffed Capon or Goose
1 Capon, Chicken or Goose
115g (4oz) Small seedless grapes
150g (5oz) Pork
1 Bunch Parsley, chopped
4 Egg yolks, hard boiled and chopped
1 Large onion, chopped
½ tsp Salt
¼ tsp Pepper
¼ tsp Ginger
¼ tsp Cloves
¼ tsp Cinnamon
Pinch of Saffron
1 tbsp Oil
Chop the pork into small pieces, roast or boil until tender.
Mince the pork when cooled.
Parboil the parsley in water and the oil until soft and drain well.
Combine the pork, eggs, and spices.
Stuff the capon, chicken or goose, with the mixture.
Bake in a preheated oven at 190°C: 375°F: Gas 5 for 45 minutes, or until done a golden brown.
Serves 2-4.
Capoun or Gos Farced
"Take Percley, and Swynys grece, or Sewet of a schepe, and parboyle hem to-gederys til bey ben tendry, ban take harde yolkys of Eyroun, and choppe for-with, caste ber-to Pouder Pepir, Gyngere, Canel, Safroun, and Salt, and grapis in tyme of yere, and clowys y-nowe, and for defawte of grapis, Oynons, fyrst wil y-boylid, and afterward alle to-choppyd, and so stuffe hym and roste hym, and serue hym forth.
And yif be lust, take a litil Porke y-sode, and al to-choppe hit smal a-mong bat ober, for it wol be be better, and namely for be Capoun."
A recipe from the 15th Century.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved