Sauce for Roast Capon is a traditional Elizabethan recipe for a citrus fruit sauce traditionally served with roast chicken. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of Sauce for Roast Capon.
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Original Recipe
Sauce for Roast Capon (from Gervase Markham The English Houswife)
To make an excellent sause for a rost Capon, you shall take Onions, and
having sliced and peeled them, boyle them in fair water with Pepper, Salt,
and a few bread crummes: then put unto it a spoonfull or two of claret Wine,
the juyce of an Orenge, and three or four slices of Lemmon peel: all these
shred together, and so pour it upon the Capon being broke up.
Modern Redaction
Ingredients:
400g finely-chopped onion
¼ tsp minced lemon peel
2 tbsp dry red or white wine
330ml orange juice (Seville oranges are best for this but orange juice from a carton with a tablespoon of lemon juice will suffice)
2 tbsp breadcrumbs
salt and pepper to taste
Method:
Place the onion in the bottom of a saucepan and add just enough water to cover. Bring this to the boil and season with salt and pepper. Leave to simmer for about 15 minutes then add the remaining ingredients. Bring the liquid back to the boil and simmer until it thickens.
