Capon in Jelly

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p102v A fare vn cappone in gelatia. (To make a capon in jelly.)

Take a capon, and the feet of four other capons, and put them to boil in sweet white wine, until they are cooked, and when they are cooked, take the pulp, and the feet, and these you cover, and the rest returns to the boil, and when it is apart, then put in a small beaker of vinegar, and half a pound of sugar, or honey, and half an ounce of cinnamon, a sixth [of an ounce] of pepper, a quarter [of an ounce] of ginger, and a sixth [of an ounce] of mace, and a little saffron, then strain this mixture through the sieve, and have your plates with the saved capon on the bottom, bay leaves, and put it over, then leave it to cool, and it will be good.