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

2	tb	Chicken fat
1/2	lb	Capon or chicken livers,
		Minced
1	c	Verjuice (make shift by
		Combining 3/4 cup grape
		Juice and 1/4 cup red
		Wine vinegar)
3/8	ts	Grains of paradise,
		Ground
3/8	ts	Aniseed, ground
3/8	ts	Ginger, powdered
		Salt; to taste
1/4	c	Ground bread crusts

Take the Lyver of capouns, and roste hit wel; take anyse, and grynde parysgingere, and canel, and a litil cruste of brede, and grynde hit wel all to-gedre; tempre hit up with verious, and the grece of the capon, thanne boile it and serve forthe.

~- Ashmolean ms. 1439

Melt the chicken fat in a medium skillet. Brown the livers until there are no more pink spots. Combine verjuice, spices and salt. Pour over the livers and stir to combine dregs with the liquid. Add the bread crumbs and simmer uncovered about five minutes. Correct the seasoning.

Sass, To The King's Taste From: Sam Waring Date: 29 Dec 96 National Cooking Echo Ä

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