A Boke of Gode Cookery Presents

Capoun or Gos Farced

PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic

DESCRIPTION: Chicken or goose stuffed with eggs and pork


.xxxv. 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.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


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.

chop for-with - chop and add.
grapes in time of year - grapes in season.
all to chop it small among that other - mince the pork and mix with the other ingredients.


  • 1 bunch parsley, chopped
  • ½ cup small seedless grapes
  • 1 large onion, chopped
  • ½ tsp. salt
  • ¼ tsp. each pepper, ginger, cloves, & cinnamon
  • 1/8 tsp. saffron
  • 4 hard boiled egg yolks, chopped
  • 1/3 lb. pork roast
  • 1 tbs. oil
Chop the pork into small pieces; broil or boil until done. (If boiling, drain well but reserve broth for later use.) Mince or grind meat after it has cooled. Parboil the parsley in water and the oil until soft; drain well. (If omitting the grapes from the stuffing, add the onion with the parsley and boil together.) Add meat, eggs, and spices, mixing thoroughly. Stuff a capon, a chicken, a small goose, or a game hen with this mixture and bake at 375° F for 45 minutes, or until done a golden brown. Serves 2-4.

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Capoun or Gos Farced © 2000 James L. Matterer

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