Take some Butter, and some of the Liquor it was boiled in,
and two Anchoves with the yolks of Eggs well beaten, heat these together
over the fire, and then put your Oysters into it, then garnish your Dish
with Limon sliced thin, and some of the Oysters, also some pickled
Barberries and raw Parsley, then lay your Capon or Hen in the middle of
it, and pour the sauce upon the Breast of it, then lay on sliced Limon
and serve it in.
Capon or Hen with Oysters Old Elizabethan Recipe
The above Old recipe is taken from for Capon or Hen with Oysters is written in totally
different way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of
Era - Free Educational Resource.
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