Medieval Recipe Day!

Just got over the flu. So the recipe's obvious - and it sounds like a not-bad winter dish, too. Notice that medieval recipes didn't separate sweet and savory the way that we do.


Capon White Dish for the Invalid

Cook it in water until it is well cooked. Pound almonds with dark capon meat.

Steep this in your broth.

Strain it all through a cheesecloth, then boil it until it is solid enough to slice.

Pour into a bowl. 

Brown in lard six peeled almonds and put them on end on half the plate. Put pomegranate seeds on the other side. 

Sugar everything.

source: Taillevent, le Viandier

trans: James Prescott