Title: Capoun Y-Rostyde with Sawse Noyre #2
Categories: Medieval Chicken British Offal
Yield: 1 Servings

1		Capon liver
1/4	ts	Anise, ground
1/4	ts	Ginger, ground
1/4	ts	Cardamom, ground
1/4	ts	Cinnamon, ground
1/4	c	Bread crumbs, more or less
1/2	ts	Salt
2	ts	Vinegar or lemon juice
1	c	Capon drippings; if not
		Sufficient, add chicken
		Broth to make up 1 cup

Roast the capon liver, or saut‚ it in a frying pan, until it is fairly well cooked, but not dried out. Crush or grind the liver in a mortar or blender with the bread, vinegar, and other seasonings; put in a saucepan with the drippings and bring to a boil, stirring.

Hieatt and Butler, Pleyn Delit From: Sam Waring Date: 29 Dec 96 National Cooking Echo Ä

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