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Roast Capons in Wine Sauce Over Soppes
Roast chicken like you would a normal roasting hen. Arrange soppes on plate. When the chicken is done roasting, tear into chunks and pile atop of the soppes. Cover in wine sauce (below).
Swallenberg sauce
Take wine and honey. Set that on the fire and let it boil. And add thereto pounded ginger more than pepper. Pound garlic, but not, all too much, and make it strong and give it impetus with eggwhites. Let it boil until it becomes brown. One should eat this in cold weather.
Take two to one wine to honey, and a hefty helping of ginger. Add pepper and garlic to taste. Some lightly beaten eggwhites, warmed before adding should thicken it a bit.
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