Capon in Orange Sauce Redaction by THL Dagonell ORIGINAL: _To boyle a Capon with Orenges after Mistress Duffelds Way_ "Take a Capon and boyle it with Veale, or with a marie bone, or what your fancy is. Then take a good quantitie of that broth, and put it in an earthen pot by it selfe, and put thereto a good handfull of Currans, and as manie Prunes, and a fewe whole maces, and some Marie, and put to this broth a good quantitie of white Wine or of Clarret, and so let them seeth softlye together: Then take your Orenges, and with a knife scrape of all the filthinesse of the outside of them. Then cut them in the middest, and wring out the broth with the rest of your stuffe. Then slice your Orenges thinne, and have uppon the fire readie a skillet of faire seething water, and put your sliced Orenges into the water and when that water is bitter, have more readie, and so change them still as long as you can find the great bitternesse in the water, which will be five or seven times, or more. If you find need: then take them from the water, and let that runne cleane from them: then put close orenges into your potte with your broth, and so let them stew together till your Capon be readie. Then make your sops with this broth, and cast on a little Sinamon, Ginger, and Sugar, and upon this lay your Capon, and some of your Orenges upon it, and some of your Marie, and towards the end of the boyling of your broth, put in a little Vergious, if you think best." -- The Good Huswives Handmaid EXPLANATIONS: A capon is a sterilize rooster. There's no difference in taste between a rooster, a capon or a hen. There is however, a difference between a factory raised hen and a farm raised one, so I buy my free-range chickens from the farm down the road from me. A marie bone is a marrow bone. I buy my beef by the cow, so I always have a good supply of them on hand. My beef is also free-range. Anything sold as cooking wine should never be used in cooking. It's far too salty for my tastes. I cook with real wine, sometimes I even put it in the food! I used Bully Hill's Fish Market White Wine for this recipe. Verjuice (Vergious) is sour grape juice, not quite to the vinegar stage. I skipped it for this recipe, you can use cooking sherry as a replacement for it if you want. Medieval oranges are thick-skinned and bitter, hence the extensive instructions for boiling them into orange juice. Modern oranges are much sweeter, so you can skip all these steps. Sops are pieces of toast which have been soaked or 'sopped' in broth or gravy. REDACTION: 1 free-range chicken 1 lb. egg noodles 2 marrow bones 1/8 teaspoon mace 1 cup white wine 1/2 teaspoon rosemary 1 cup currants 1/4 teaspoon cinnamon 1 cup prunes 1/4 teaspoon minced ginger 4 oranges 1 teaspoon sugar 4 slices toast Boil the chicken and marrow bones in a large pot with just enough water to cover them. Juice three oranges and pour the juice and the pulp into a second pot. Add the wine, currants, prunes, and spices. When the chicken is boiled, add two cups of the broth to the orange sauce. Bring the sauce to a boil and then lower the heat to simmer. We used the rest of the chicken stock to make a delicious homemade soup. Peel the chicken off the bone, shred the meat and add it to the orange sauce. Mix well. Simmer for about an twenty minutes. Toast the bread, and boil the noodles. Drain the noodles and lay them out in a large casserole dish. Cut the toast along both diagonals and lay the toast points on top of the noodles. Spread the chicken and orange sauce over the toast points. Garnish with orange slices from a fourth orange. Serve hot.