Chicken with Lemons Tudor Food RecipeChicken with Lemons | To make the best Chicken with Lemons To boyle a Capon larded with Lemons. Take a fair Capon and truss him, boyl him by himselfe in faire water with a little small Oat-meal, then take Mutton Broath, and half a pint of White-wine, a bundle of Herbs, whole Mace, season it with Verjuyce, put Marrow, Dates, season it with Sugar, then take preserved Lemons and cut them like Lard, and with a larding pin, lard in it, then put the capon in a deep dish, thicken your broth with Almonds, and poure it on the Capon. Note: Verjuice : The acidic juice of crab apples or other sour fruit, such as unripe grapes |
Chicken with Lemons Tudor Food Recipe The above Tudor recipe for Chicken with Lemons is written in totally different fashion to modern recipe books! - There were no lists of ingredients in Tudor recipes - these were included as part of the text
- Ingredient measurements were extremely basic during the Tudors era and quantities were not often specified!
- Temperature control was difficult and therefore not specified - this was left to the cook
- Cooking times were also vague and left to the cook
- It was assumed that the person reading the recipe would already have some knowledge of cooking
Chicken with Lemons - Tudor Food Recipe The above Old recipe is taken from the book entitled: The Compleat Cook Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry Author: Anonymous Printed by E.B. for Nath. Brook , at the Angel in Cornhill , 1658 Chicken with Lemons Each section of this Tudors website addresses all topics and provides interesting facts and information about Chicken with Lemons. The Sitemap provides full details of all of the information and facts provided about the fascinating subject of the Tudors! |