tag:blogger.com,1999:blog-207226312460312150.post5929914691532756083..comments2023-09-05T08:35:49.982-07:00Comments on The Cup That Cheers: Historic Cooking: Capon with Oranges, 1596.South Bay Ladies' Tea Guildhttp://www.blogger.com/profile/16270038375307806132noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-207226312460312150.post-29944144212327945122017-05-18T08:05:04.295-07:002017-05-18T08:05:04.295-07:00Yes, the oranges basically dissolved in my dish, t...Yes, the oranges basically dissolved in my dish, too. I will definitely include the orange peels next time. I do have a bottle of Seville orange juice (found it in a Latin supermarket a while ago), so I may add some of that instead of wine vinegar next time, and definitely more wine.South Bay Ladies' Tea Guildhttps://www.blogger.com/profile/16270038375307806132noreply@blogger.comtag:blogger.com,1999:blog-207226312460312150.post-76447327596209602772017-05-17T04:16:30.975-07:002017-05-17T04:16:30.975-07:00I, too, tried the recipe and used the meat of the ...I, too, tried the recipe and used the meat of the orange rather than the peel. The problem is that the word "them" could be ambiguous. It does look as if the "them" refers to the oranges, but I think it could also refer to the peels which were removed. I didn't care for the mushy, mostly "dissolved" oranges. However, modern oranges aren't quite the same as Elise Fleming/Alys K.https://www.blogger.com/profile/02042501679460805720noreply@blogger.com