Medieval Cookery
Source: England, 15th c. Recipe by Daniel Myers Cooked capons have an amazing amount of fat, which makes them very moist with a delicate, buttery flavor.
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Oven
- Stove
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 capon (approx. 7 lbs.)
- 1/2 cup chopped parsley
- 2 Tbsp. hyssop
- 2 Tbsp. rosemary
- 2 Tbsp. chopped sage
- 4 eggs, hard boiled
- 1/4 cup currants
- 1 tsp. salt
- pinch saffron
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