Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Capon 1 ts Ground ginger
1/2 c (1/4 lb) minced pork 2 ts Cinnamon
2 tb Butter 1 ts Salt
1 c Dried figs; chopped 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.
Submitted By JEFF PRUETT On 04-24-95

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