How to prepare a medieval capon dish fit for King Richard II
In short: Discover the history of the capon, a prized poultry, and learn to recreate Sweet Measure, a dish once served in the royal court of Richard II. This guide walks through the process of blending medieval ingredients like honey, saffron, and herbs into a refined poultry dish.
A capon is a castrated rooster, historically valued for its tender meat and status as a luxury food. The recipe for Sweet Measure, or 'Douce Ame,' originates from the court of Richard II. It combines poultry with a rich mixture of cow milk, honey, and a variety of fresh herbs including parsley, sage, hyssop, and savory.
The modern adaptation of this dish involves browning the fowl before simmering it in a seasoned milk and honey sauce. The final touch, adding pine nuts, provides a texture that complements the saffron-colored sauce. This preparation reflects the medieval preference for combining savory meats with sweet, aromatic elements.
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Sources
- Summary by Intellect · source: Cooking A CAPON Dish For A Medieval King - Sweet Measure
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