Fowl or Fish in Stock

A 16th century Italian Recipe, translated into English by Shannon Wanty

Romoli, Domenico: La Singolare Dottrina Di M. Domenico Romoli... (Gio. Battista Bonfadino, Venetia, 1593)

V.44 pp145v-146r Pauoni, Capponi, & varii pesci salpamentati. (Pigeons, capons, and various fish in stock.)

Pigeons and capons in stock do not want to be too large, but young, white, and tender, and when they have been boiled, put them in a plate that is a little warm, setting the wings with the breast, and the thighs, make a paste of pepper, cinnamon, cloves, and white salt, and put it over everything inside, and put it all together, putting under and over it tufts of sage, and rosemary, and leave it to stand for one night, and it will be better in a pie. You can also make in stock all sorts of large fish that you would like, when they are cooked by boiling, similarly.