This recipe started from notes originating with The Good Huswifes Jewel by Thomas Dawson, Edward White Printers, London, part 1 1596, Part 2 1597 (The Bodleian Library, Oxford, Douce D.49)

Although there is no reason to believe this dish was ever prepared by the English Carltons, the date of this earliest of English cookbooks coincides with the date the Carltons emerged from the mists of time. John Charlton (of Lyttle Harde), our earliest known ancestor, is known to us through the birth of his youngest son Stephen at Lower Hardres in Kent (just south of Canterbury) in 1564. His will of 1571 gives us a glimpse at our family just over 400 years ago. The will, which was recorded only 25 years before this recipe was printed, included "4 litle brasse potes, 5 kettles, 5 lytle stupnetes, 2 litle skellets, 2 spites, 2 drippinge pannes, 1 fryinge panne, 1 trevett" (easily permitting the preparation of a dish such as this one).

We've enjoyed serving capon at Thanksgiving and Christmas as a featured dish along with a honey and brown sugar ham and a smoked turkey.

15 min. preparation, 1-2 hr. cooking, for 4

1 capon

2 oz currants

4 dates

8 oz oranges (lemons also work well)

1/2 tsp black peppercorns

1 tsp blade mace

1 tbsp rose water

1 cup white wine

1. fill pan with water and boil capon until tender (usually 1-2 hrs.)

2. peel fruit and divide into segments

3. drain 1 pint of stock into sauce pan, add currants, dates, and fruit, and simmer for 5 min.

4. add peppercorns, mace, rose water, and wine, and simmer for 10 min.

5. place capon on platter, pour white wine sauce over it and serve

HINT: Original recipe suggests using Claret (what is known as Claret in England is called Burgundy wine in France) with oranges as an alternative

This page was updated on 3-10-98. If you have queries or comments, email rcarlton@arkansas.net