tag:blogger.com,1999:blog-7585872298905423391.post2405259590167202534..comments2023-06-17T10:26:46.315+00:00Comments on Cooking The Books: ....And Where Have You Been????Tudor Cookhttp://www.blogger.com/profile/05255518452245806185noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7585872298905423391.post-33848577977304875202008-08-01T17:51:00.000+00:002008-08-01T17:51:00.000+00:00Thanks for the update - and of course the pictures...Thanks for the update - and of course the pictures.<BR/><BR/>The recipe you posted above (from MS. Pepys 1047 ?) is very similar to one from A Noble Boke off Cookry (1468 - see below). I'll have to spend some time comparing the two. I might have time in the next week to do some outdoor medieval cooking, and this sounds like a good recipe to try.<BR/><BR/>"To stew a capon tak parsly saige ysopeDochttps://www.blogger.com/profile/07934829703642231254noreply@blogger.comtag:blogger.com,1999:blog-7585872298905423391.post-29245482696032780132008-08-01T08:39:00.000+00:002008-08-01T08:39:00.000+00:00Finally a post!Looking forward to the weekend. Yo...Finally a post!<BR/><BR/>Looking forward to the weekend. <BR/><BR/>You've included the OTHER recipe, Capons Stewed, rather than Capons Stwed.<BR/><BR/>Stewed uses dates, rather than reysons of corance, which I used per Stwed.<BR/><BR/>I shall just have to try the Stewed and compare the sauce vs Stwed. it will be interesting to see which I prefer (I'm leaning towards reysons of corance, BUT Helenhttps://www.blogger.com/profile/09995016771464759934noreply@blogger.com