Capon, boiled, [54/799];
verjuice its sauce, [36/534].
“Capons boyled, and chekyns, ben lykewyse of good nourysshyng, and doth engender good blode, but whan they ben rosted, they ben somewhat more colloryke, and all maner of meates rosted, the
tone more the tother lesse.” Du Guez, p. 1071.
Capon pie, [31/481].
Capon, roast, how to carve, [161/21].
Cappe, [65/964], night-cap.
Cappe-de-huse, [62/909], ? cape for the house, Fr. cappe, a short cloake, or loose and sleeuelesse garment, which hath, instead of a Cape, a Capuche behind it. Cot.
Caprik, [9/120]; [p. 91, No. 13], a sweet wine.
Caraway, Careawey, [6/79], caraway-seeds, (from καρον, cumin; Lat. careum; Ar. karawiya; Mahn,) [50/713]; [152/25]; [157/11]; [231/389].