Chicken with oranges and lemons (recipe) - Revision history

Conrad Leviston: mace redirect

2006-10-31T12:04:34Z

mace redirect

← Older revision		Revision as of 22:04, 31 October 2006
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	'''To boile a Capon with Orenges and Lemmons'''<br]>		'''To boile a Capon with Orenges and Lemmons'''<br]>
	The Good Huswife's Handmaide For the Kitchen, 1594<br>		The Good Huswife's Handmaide For the Kitchen, 1594<br>
	Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well [[sodden]] put whole pepper, great [[mace]], a good peece of suger, and some rose water, and either white or claret Wine, and let all these [[seeth]] together a while, & so serve it upon [[soppes]] with your capon.		Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well [[sodden]] put whole pepper, great [[mace (spice)\|mace]], a good peece of suger, and some rose water, and either white or claret Wine, and let all these [[seeth]] together a while, & so serve it upon [[soppes]] with your capon.

	== Ingredients ==		== Ingredients ==
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	* 1/2 tsp whole [[peppercorn]]s		* 1/2 tsp whole [[peppercorn]]s
	* 1/2 tsp whole [[clove]]s		* 1/2 tsp whole [[clove]]s
	* 1/2 tsp [[mace]]		* 1/2 tsp [[mace (spice)\|mace]]

	== Method ==		== Method ==

Cian: format

2006-03-08T22:24:42Z

format

← Older revision		Revision as of 08:24, 9 March 2006
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	== History ==		== History ==
	'''To boile a Capon with Orenges and Lemmons'''		'''To boile a Capon with Orenges and Lemmons'''<br]>
	The Good Huswife's Handmaide For the Kitchen, 1594		The Good Huswife's Handmaide For the Kitchen, 1594<br>
	Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well [[sodden]] put whole pepper, great [[mace]], a good peece of suger, and some rose water, and either white or claret Wine, and let all these [[seeth]] together a while, & so serve it upon [[soppes]] with your capon.		Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well [[sodden]] put whole pepper, great [[mace]], a good peece of suger, and some rose water, and either white or claret Wine, and let all these [[seeth]] together a while, & so serve it upon [[soppes]] with your capon.

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	* 1 Tbsp [[butter]]		* 1 Tbsp [[butter]]
	* 1 1/2 cup [[chicken stock]]		* 1 1/2 cup [[chicken stock]]
	* 1 tsp [[rosewater]] (available from Middle ~~Eastern~~ groceries)		* 1 tsp [[rosewater]] (available from [[Middle East]]ern groceries)
	* 1 cup white [[wine]]		* 1 cup white [[wine]]
	* 2 [[orange]]s, peeled and cut into eighths		* 2 [[orange]]s, peeled and cut into eighths

Tiff at 13:18, 28 December 2004

2004-12-28T13:18:07Z

← Older revision		Revision as of 23:18, 28 December 2004
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	[[Category:~~recepies~~]]		[[Category:recipes]]

Tiff: Category:recepies

2004-12-28T12:44:12Z

Category:recepies

← Older revision		Revision as of 22:44, 28 December 2004
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	# Remove the cheesecloth bag containing the peppercorns and cloves.		# Remove the cheesecloth bag containing the peppercorns and cloves.
	# Serve in a large bowl with strips of fried bread.		# Serve in a large bowl with strips of fried bread.


			[[Category:recepies]]

Morgant at 19:05, 10 July 2003

2003-07-10T19:05:25Z

← Older revision		Revision as of 05:05, 11 July 2003
Line 2:		Line 2:
	'''To boile a Capon with Orenges and Lemmons'''		'''To boile a Capon with Orenges and Lemmons'''
	The Good Huswife's Handmaide For the Kitchen, 1594		The Good Huswife's Handmaide For the Kitchen, 1594
	Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well sodden put whole pepper, great mace, a good peece of suger, and some rose water, and either white or claret Wine, and let all these seeth together a while, & so serve it upon soppes with your capon.		Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well [[sodden]] put whole pepper, great [[mace]], a good peece of suger, and some rose water, and either white or claret Wine, and let all these [[seeth]] together a while, & so serve it upon [[soppes]] with your capon.

	== Ingredients ==		== Ingredients ==

Update at 21:42, 20 June 2003

2003-06-20T21:42:50Z

New page

== History ==
'''To boile a Capon with Orenges and Lemmons'''
The Good Huswife's Handmaide For the Kitchen, 1594
Take Orenges or Lemmons pilled, and cutte them the long way, and if you can keepe your cloves whole and put them into your best broth of Mutton or Capon with prunes and currants and three or fowre dates, and when these have beene well sodden put whole pepper, great mace, a good peece of suger, and some rose water, and either white or claret Wine, and let all these seeth together a while, & so serve it upon soppes with your capon.

== Ingredients ==
* 2 1/2 lbs [[chicken]] or [[capon]], cut into serving pieces
* 1 Tbsp [[olive oil]]
* 1 Tbsp [[butter]]
* 1 1/2 cup [[chicken stock]]
* 1 tsp [[rosewater]] (available from Middle Eastern groceries)
* 1 cup white [[wine]]
* 2 [[orange]]s, peeled and cut into eighths
* 2 [[lemon]]s, peeled and cut into eighths
* 4 [[prune]]s, coarsely chopped
* 4 [[date]]s, coarsely chopped
* 1/2 cup [[currant]]s
* 1/4 tsp [[salt]]
* 1/2 tsp whole [[peppercorn]]s
* 1/2 tsp whole [[clove]]s
* 1/2 tsp [[mace]]

== Method ==
# In a large dutch oven, heat the oil and butter together until hot.
# Season the chicken or capon pieces with salt and pepper and place in pan.
# Brown well on all sides. Add the chicken stock, rosewater, and wine and simmer for 20 minutes.
# Add the fruit, salt, and mace.
# Place the peppercorns in a cheesecloth bag and add to the stock (the cheesecloth isn't strictly neccessary, but biting unsuspectedly into a peppercorn or clove can be an unsettling experience).
# Continue to simmer for another 15 minutes, or until the chicken is tender.
# Remove the cheesecloth bag containing the peppercorns and cloves.
# Serve in a large bowl with strips of fried bread.