What was redacted on site? Quite a bit bt specifically I am referring to the chicken. Or more so the "marinade" of the chicken.
Page 199 recipe 126 Various ways to sauté a capon
More than half cook the capon in salted water, quarter it, and let it sit for eight hours in a mixture of white wine, vinegar, must syrup, pepper, cinnamon, cloves, nutmeg, ground coriander, and crushed garlic cloves. Take it out, flour it and fry it in melted rendered fat. When it is done, serve it hot, dressed with a sauce of the same seasoning.
After it has been taken out of the mixture, you can also finish off cooking it on a grill without flouring it.
The recipe itself is straightforward enough. It was just a matter of enough marinade and getting the taste right, so we began. Wine, vinegar and spices all into the pot. We tasted and stirred and tasted some more. Our results were thus.
2 liters of white wine
500 ml of red wine vinegar
1 liter of mst syrup (4 liters of grape juice boiled down to 1 liter)
3 Tbsp ground cinnamon
1 Tbsp ground cloves
4 tsp Ground nutmeg
1 Tbsp Coriander
About a dozen whole cloves
and then garlic, I believe about 2 heads. Oddly it didn't get written down.
Stir let rest, stir again. We placed it over the warm boiled chicken and then set it aside overnight.
Due to illness, instead of grilling the chicken it was done in the oven. It still tasted lovely! I think grilled it will spectacular. Quite tender and juicy. I have even tried it cold from my fridge and it is wonderful. We served it with the rest of the garlic sauce on the side. I am quite happy with the way this turned out.
Side note: we used this amount on about 100 chicken pieces. We could have made more marinade to cover them completely but they were "turned" in the morning to get coverage. I think 1/2 again to double the recipe would have been sufficient.