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Explore Cooking A CAPON Dish For A Medieval King - Sweet Measure with 556,438 views, 26,913 likes, and 1,144 comments. Experience the impact of this video content that has captured audience attention.

Have you ever wondered what a capon is? If so, look no further. In this video I'll show you what a capon is and why it's been such a prized poultry throughout history. You'll also learn to make a medieval dish from the court of Richard II; a dish truly fit for a king: Sweet Measure. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 HOW TO MAKE A TRENCHER https://youtu.be/rQT-aY9sTCI PHOTO CREDIT Thank you to @tudorcook for the use of the photo of 'The Cockentrice' - (c) Robert Hoare LINKS TO INGREDIENTS** King Arthur White Whole Wheat Flour - https://amzn.to/2XBGdwt Hyssop - https://amzn.to/3ef6tm7 Savory - https://amzn.to/3ej1lNA Saffron - https://amzn.to/3a6mx6e SWEET MEASURE ORIGINAL RECIPE (c. 1390) From The Forme of Cury - https://amzn.to/31frAAy Douce Ame - Take gode cowe mylke and do it in a pot. Take parsel, sawge, ysope, savray and oother gode herbes. Hewe hem, and do hem in the mylke and seeth hem. Take capons half yrosted and smyte hem on pecys and do thereto pynes and hony clarified. Salt it and color it with safron and serve it forth. MODERN RECIPE (based on the adaptation from Lorna J. Sass in To The King's Taste) INGREDIENTS - 3 - 4 lbs capon (or chicken) cut into serving size pieces - 1/2 Cup flour mixed with 1/2 tsp salt and 1/8 tsp fresh ground pepper - 3 tbsp oil - 3 cups milk - 1/3 cup honey - 3 tbsp minced fresh parsley - 2 leaves fresh sage, minced - 1 tsp hyssop - 1/2 tsp savory - 1/4 - 1/2 tsp saffron - 1/2 tsp salt - 1/8 tsp fresh ground pepper - 1/3 cup pine nuts MODERN METHOD 1. Preheat oven to 350°F/175°C. 2. Dredge fowl in flour mixture. 3. Brown the fowl in oil in a large saucepan until golden on both sides. 4. Combine milk, honey, herbs, salt, and pepper in a bowl. 5. Layer fowl in an oven-safe dish and pour liquid over browned fowl, stirring to combine drippings with the sauce. 6. Cover and simmer in oven for about 20 minutes or until fowl is tender. 7. Remove from oven and stir in pine nuts. 8. Serve it forth. SOURCES The Forme of Cury - By Samuel Pegge - https://amzn.to/3cXBycA To The King's Taste - Lorna J. Sass - https://amzn.to/3bNg2XE The Art of Cookery In the Middle Ages - Terence Scully - https://amzn.to/3cV0L7f **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. #tastinghistory #foodhistory #capon

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