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Capoun or Gos Farced (Stuffed Capon or Goose)
Capoun or Gos Farced (Stuffed Capon or Goose) is a traditional Medieval recipe for a classic dish of fowl stuffed with onion, grapes, pork and spices before being roasted. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Stuffed Capon or Goose (Capoun or Gos Farced).
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
6–8
Rating: 
Tags : Spice RecipesPork RecipesChicken RecipesFowl RecipesBritish RecipesEnglish Recipes
Original Recipe
Capoun or Gos Farced
(from Harleian MS 279)
Capoun or gos farced.—Take Percley, & Swynys grece, or Sewet of a schepe, & parboyle hem to-gederys til þey ben tendry; þan take harde yolkys of Eyroun, & choppe for-with; caste þer-to Pouder Pepir, Gyngere, Canel, Safroun, & Salt, & grapis in tyme of yere, & clowys y-nowe; & for defawte of grapis, Oynons, fyrst wil y-boylid, & afterward alle to-choppyd, & so stuffe hym & roste hym, & serue hym forth. And yif þe lust, take a litil Porke y-sode, & al to-choppe hit smal a-mong þat oþer; for it wol be þe better, & namely for þe Capoun.
Translation
Capon or goose stuffed. Take Parsley, & Swine's grease, or Suet of a sheep, & parboil them together till they are tender; then take hard yolks of Eggs, & chop for-with; cast thereto Powder Pepper, Ginger, Cinnamon, Saffron, & Salt, & grapes in time of year, & cloves enough; & for default of grapes, Onions, first well boiled, & afterward all chopped, & so stuff him & roast him, and serve him forth. And if you desire, take a little pork cooked, & all to chop it small among that other; for it will be better, & namely for the Capon.
Modern Redaction
Ingredients:
capon, chicken or small goose
1 bunch
parsley, chopped
100g small seedless grapes
1 large onion, chopped
1/4 tsp salt
1/4 tsp pepper
1/4 tsp
ginger
1/4 tsp
cloves
1/4 tsp
cinnamon
1/8 tsp
saffron
4 hard boiled egg yolks, chopped
150g roasting pork
1 tbsp oil
Method:
Chop the pork into small pieces then boil or fry until heated through. (If boiling, drain well but reserve the broth for later use.)
Once the meat is cooked, mince it thoroughly. Parboil the parsley and onion in water and the oil until soft; drain well.
Add the meat, eggs, and spices to the parsley and onion, mixing thoroughly. Then add the grapes. Stuff a capon, a chicken, a small goose, or a game hen with this mixture and bake at 190°C for 45 minutes, or until the bird is done a golden brown.
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