Last like the first....

Today is the last day of February and it is just like the first day of this month, cold and wet. Just the day for the hot stew I made for lunch...mmmmmm. Ken just headed for work and Mary is over at her brother Levi's until later today so I am here all by myself trying to decide what to watch on the 'ol boob tube....LOL.
Last night I made a great dish for diner. Here it is: The first is a 15th century recipe and then a redation for it.

Capon with Orenges.
Take your Capon and boyle him tender and take a little of the broth when it is boyled and put it into a pipkin with Mace and Sugar a good deale, and pare three Orenges and pil them and put them in your pipkin, and boile them a little among your broth, and thicken it with wine and yolkes of egges, and Sugar a good deale, and salt but a little, and set your broth no more on the fire for quailing, and serve it without sippets.

Orange Chicken with sops

5 lb skin-on chicken thighs

2 tbsp butter

1 c red wine

1 1/2 c water

Zest and juice of 3 organic oranges

2 tsp mace

2 tbsp sugar

salt

4 hard-boiled egg yolks

4 tsp wine vinegar

Brown the chicken thighs in butter. Pour water and wine over the chicken. Cover and bring to a boil. Reduce heat and simmer chicken for 30 minute or until it registers 165º on a meat thermometer. Set the chicken aside on a warm platter. Strain the broth and drippings into a saucepan. Dip out1 cup of the broth for the sops. Add the orange juice and zest to the saucepan. Boil until reduced by half. Add mace and sugar and a little salt to taste. Mash the egg yolks with vinegar and stir into the broth to thicken. Pour over the chicken. Serve with sops. Makes 5 servings.

2. Sops for a capon.
Take Tostes of Bread, Butter, Claret wine and slices of Orenges, and lay them upon the Tostes and Sinamon Sugar and Ginger.

Sops (dressing) for Orange Chicken

8 c dry bread cubes

1 stick butter, melted

1 cup red wine

1 cup chicken broth

1 orange, thinly sliced

Cinnamon

Sugar

Powdered ginger

Toss bread cubes, butter, wine and just enough broth to make a damp stuffing. Place in a casserole dish or oven-proof platter and cover the top with a layer of thin sliced oranges. Dust with sugar, cinnamon, and ginger. Arrange the chicken on top of the dressing, pour the sause over the chicken. Bake for 30 minutes at 350º then serve.

This is a wonderful dish the dressing is almost like a bread pudding! YUMMY!!!

Hugs,
Mish