Capoun in Consewe (Harleian MS. 279, c.1430)
Capoun in Consewe appears as recipe no. lxiiij in Harleian MS. 279 (c. 1430). The word consewe likely draws on Old French roots with the sense of “to comfort/strengthen,” which suits the dish: a nourishing chicken pottage scented with parsley and savory, enriched with almonds (or egg yolks), and finished with sugar.
A capon (a castrated rooster) signaled luxury; almonds and sugar were costly imports. Together they elevate a simple boiled fowl into something fit for feast tables and restorative cookery. In humoral terms, parsley and savory (hot & dry) balance the warm, moist qualities of chicken and almond milk—this is flavor and medicine in tandem.
Herbs in Context
Parsley was praised for aiding digestion and “opening the stomach.” Savory brought a peppery sharpness and was used to correct heaviness and “wind.” Their pairing keeps the dish lively and balanced.
Capoun in Consewe functioned much like modern chicken soup: gentle enough for the sick or weak, yet refined enough for feast service—especially with the luxury of almonds and sugar.
- Capon / Chicken – Warm & moist; gentle, nourishing flesh.
- Parsley – Hot & dry; aids digestion, “opens the stomach.”
- Savory – Hot & dry; sharp corrective for heaviness/wind.
- Almonds / Almond milk – Warm & moist; luxurious richness, easily digested.
- Egg yolks – Hot & moist; fortifying thickener (optional).
- Sugar – Warm & moist; balancing sweetness, a mark of elite dining.
- Salt – Cold & dry; flavor enhancer and practical preservative.
Together these create a restorative, balanced pottage—truly medieval “chicken soup for the soul.”
Side-by-Side Recipe
Original (Middle English)
.lxiiij. Capoun in consewe.—Take a Capoun, & make hem clene, & sethe hym in Water, percely, Sauereye & Salt; & whan he his y-now, quarter hym; þan grynde Almaundys. & temper vppe wyth þat brothe of þe Capoun; or ellys take þe ȝolkys of Eyroun, & make it chargeaunt, & strayne þe Almaundys & boyle it; take Sugre a goode porcyoun, & do þer-yn; & when it ys y-boylid, ley þe Capoun in þe dysshe, & put þat Sew a-boue, & strawe þer-vppe-on Sugre, & send it yn with alman̛.
Modern Translation
Take a capon and clean it well. Boil it in water with parsley, savory, and salt. When it is cooked, cut it into quarters. Grind almonds and mix them with the broth from the capon (or else thicken the broth with egg yolks). Strain the almond mixture and boil it. Add a good portion of sugar. When boiled, place the capon in a dish and pour the sauce over. Strew sugar on top and serve it with almonds.
