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 Capon, skin larded with thin slices of lemon. Stewed in spiced mutton broth (WM 1658)  Original Receipt in WM 1658;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.  |
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