From: The Thorough Good Cook

Poultry: 23. To Boil a Capon Larded With Lemons

Truss a fairly good capon; boil it by itself in water, with a little oatmeal. Then take mutton broth and half a pint of white wine, a bundle of herbs, whole mace; season with verjuice; put in arrow and dates; season with sugar. Cut up preserved lemons; with a larding-pin lard them in; put the capon in a deep dish; thicken your broth with almonds, and pour it on the bird.

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