Sauce for Fat Capon
Sauce for Fat Capon: Translation: Save the fat of the capon and the liver also, and strain through a sieve with beef broth, and add a little ginger and verjuice, and boil in a...
Redaction of historic recipes (mainly Middle Eastern and Roman). Historically period dishes are incredibly tasty, just requires a little experimentation and having a lot of fun cooking!
Sauce for Fat Capon: Translation: Save the fat of the capon and the liver also, and strain through a sieve with beef broth, and add a little ginger and verjuice, and boil in a...