Title: Galantine of Capon England, 15th Century
Categories: British Medieval Chicken Pork Main
Yield: 4 Servings

5	lb	Capon
1/2	c	(1/4 lb) minced pork
2	tb	Butter
1	c	Dried figs; chopped
1	ts	Ground ginger
2	ts	Cinnamon
1	ts	Salt
1/8	ts	Black pepper

Capon Galantine : Gently loosen the skin at the breast of the capon, using your fingers. Cut out the breasts and chop. Saute' the pork until tender. Combine the chicken, pork, chopped figs, ginger, cinnamon, salt, and pepper. Stuff the breast cavities with the mixture, on each side, under the skin. Sew down, or secure the skin with a small skewer. Rub the outside of the chicken with butter and sprinkle with salt and pepper. Put in the oven at 350f with butter and roast for 2-1/2 hours, basting frequently. : Serve hot or cold.

From the original: To make two capons of one, take a capon and scald him clean, and keme off the skin by the back. Then flay off the skin but keep it whole. Then grind figs and fresh pork with powder of ginger and cinnamon, and stuff the skin and sew it fast and rost it sokingly and serve it. The original: "To make two capons of one, take a capon and scald him clean, and keme off the skin by the back. Then flay off the skin but keep it whole. Then grind figs and fresh pork with powder of ginger and cinnamon, and stuff the skin and sew it fast and rost it sokingly and serve it."

From "Two Fifteenth-Century Cookery Books" Updated and compiled by Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1992 Typos by Jeff Pruett. From: Jeff Pruett Date: 19 Dec 96 National Cooking Echo Ä

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