To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges from The Accomplisht Cook by Rob
Searce them either with the bone or boned, then take off the skin whole, with the legs, wings, neck, and head on, mince the body with some bacon or beef suet, season it with nutmeg, pepper, cloves...
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Ingredients
- marrow
- sippets
- lemon
- currans
- strong broth
- white-wine
- butter
- mace
- whole grapes
- gooseberries
- barberries
- pistaches
- salt
- sweet herbs
- yolks of eggs
- sugar
- ginger
- cloves
- pepper
- nutmeg
- beef suet
- bacon
- wings
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