Last one!

[madbaker]

Next week I have to go back to cooking new recipes again. I'll probably try something modern.
This week's Resolution Recipe from the war: Hungarian capon in pottage.

Take a half cooked capon, cut it in quarters, and fricassee it a bit in butter, which should not be black: then take some onions cut into slices, and some apples cut into small segments, and fricassee them in butter, and pour it on the capon in a pot: then add a bit of stock and some wine, and let it boil again, and add some saffron, sugar, cinnamon, nutmeg, some pine nuts, and stew well until it is well cooked, and serve. (Ouverture de Cuisine, 1604)

Chicken parts (I used thighs)
Butter
Onions
Apples
Chicken stock
White wine
Saffron
Sugar
Cinnamon
Nutmeg
Pine nuts

Brown the chicken in butter. Add onions and apples and saute until soft. Pour into a pipkin with wine and stock and bring to a boil. Add the rest and stew over low heat for a couple hours.

What worked: Eh, it was okay. Nice saffron color.

What didn't: Not very interesting and too much broth/wine. It was my first time using the St. Teresa pipkin and I vastly underestimated the amount of liquid it would hold.

Will I make it again? I might, but it's not very interesting so I don't really feel the need.

Sources
Lancelot de Casteau. Ouverture de Cuisine. Liège: Leonard Streel, 1604. Translation: James Prescott and Jeremy Fletcher. 2006.

What I'm reading: Christopher Moore, Sacre Bleu

Comments

[vittoriosa.livejournal.com]

this is one of my favorite standby recipes... i know it's not exciting, but it's always a crowd-pleaser, and so easy and warming. :-)