(6) Put 2 breakfast- cupfuls of cold water, lib. of sugar, and
the shell and white of one egg into a thick saucepan on the
stove, keep stirring till the white of egg hardens and the sugar
is melted, let it then boil for five minutes, let it cool very
slightly, and strain. When quite cold, add a wineglassful of
curaijoa to it and bottle. About 2 teaspoonfuls of this✪ Eau Sucrée in a
glass of cold water make a good “ eau sucrA”
(7) Put loz. of maidenhair fern into an enamelled pan,
pour over it §gall. of boiling water, set the pan on some warm
ashes, and let the fern infuse for twelve hours. Strain it
off ; it will then be a strong infusion of Capillaire. Dissolve in
this infusion 41b. of sugar, put it into a preserving-pan, place
over the fire, and clarify with white of egg✪ Capillaire Syrup. Let the syrup
continue to get hot, and when it is at the pearl degree ( see
Sugar-boiling) put coarsely-chopped, fresh maidenhair fern
into a pan and pour the boiling syrup over it. Put a cover over
the pan, and let it stand till the syrup is cold. Then, if
other flavouring be desired, is the time to add it. Put the
syrup into bottles, and cork them well so that no air can
possibly get at it.
CAPILOTADE. — This is literally the French term
for a hash or ragout, consisting usually of giblets and
pieces of cold meat or poultry. See Fowls, Plovers, &c.
Italian Capilotade. — Cut a cold roasted bird in small pieces;
cut in slices an equal quantity of carrots and onions, and chop
some mushrooms. Put a lump of butter into a stewpan, make
it hot, then put in the vegetables; dredge a small quantity of
flour over and fry them until beginning to brown, then
pour in £ pint of white wine, and boil very gently for fifteen
minutes. Put in the pieces of bird, leave them until hot, then
take them out and lay them on a hot dish. Mix i teacupful
of oil with the gravy, stir it well at the side of the fire for a
minute or two without letting it boil again, then pour it over
the meat, garnish with croutons of fried bread✪ Italian Capilotade, and serve.
CAPONS (Fr. Cliapons ; Ger. Kapanns ; Hal. Cappone).
— These are young male fowls which have been castrated,
secluded, and fatted in order to improve the delicacy and
flavour of their flesh. They have their female counterpart
in the young hen from which the oviducts have been
removed, and which are known upon the Continent as
poulardes. In either case the superiority over the ordinary
fowl is so marked as to demand special culinary treatment,
preference being given by Continental cooks to the
For details respecting Culinary Processes,
Capons — continued.
poularde for flavour, although the Capon is generally by
far the larger bird. The ordinary fowl, or chicken, is not
considered by them of sufficient importance to be treated
separately, being more often consigned to the stockpot
than the spit.
A very important feature about the Capon and poularde
is that in consequence of their treatment they grow much
larger and fatten more readily than do ordinary fowls,
which, added to their superior flavour, renders them not
only worthy of Shakespeare’s Justice, “ in fair round belly,
with good Capon lin’d,” but fit in every way to set before
a king, especially during September and October.
The instructions for preparing Capons for cooking are
as follow :
Page 112 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(6) Put 2 breakfast- cupfuls of cold water, lib. of sugar, and the shell and white of one egg into a thick saucepan on the stove, keep stirring till the white of egg hardens and the sugar is melted, let it then boil for five minutes, let it cool very slightly, and strain. When quite cold, add a wineglassful of curaçoa to it and bottle. About 2 teaspoonfuls of this in a glass of cold water make a good “ eau sucrée”
(7) Put loz. of maidenhair fern into an enamelled pan, pour over it §gall. of boiling water, set the pan on some warm ashes, and let the fern infuse for twelve hours. Strain it off ; it will then be a strong infusion of Capillaire. Dissolve in this infusion 41b. of sugar, put it into a preserving-pan, place over the fire, and clarify with white of egg. Let the syrup continue to get hot, and when it is at the pearl degree ( see Sugar-boiling) put coarsely-chopped, fresh maidenhair fern into a pan and pour the boiling syrup over it. Put a cover over the pan, and let it stand till the syrup is cold. Then, if other flavouring be desired, is the time to add it. Put the syrup into bottles, and cork them well so that no air can possibly get at it.
CAPILOTADE. — This is literally the French term for a hash or ragout, consisting usually of giblets and pieces of cold meat or poultry. See Fowls, Plovers, &c. Italian Capilotade. — Cut a cold roasted bird in small pieces; cut in slices an equal quantity of carrots and onions, and chop some mushrooms. Put a lump of butter into a stewpan, make it hot, then put in the vegetables; dredge a small quantity of flour over and fry them until beginning to brown, then pour in £ pint of white wine, and boil very gently for fifteen minutes. Put in the pieces of bird, leave them until hot, then take them out and lay them on a hot dish. Mix i teacupful of oil with the gravy, stir it well at the side of the fire for a minute or two without letting it boil again, then pour it over the meat, garnish with croutons of fried bread, and serve.
CAPONS (Fr. Cliapons ; Ger. Kapanns ; Hal. Cappone). — These are young male fowls which have been castrated, secluded, and fatted in order to improve the delicacy and flavour of their flesh. They have their female counterpart in the young hen from which the oviducts have been removed, and which are known upon the Continent as poulardes. In either case the superiority over the ordinary fowl is so marked as to demand special culinary treatment, preference being given by Continental cooks to the
For details respecting Culinary Processes,
Capons — continued.
poularde for flavour, although the Capon is generally by far the larger bird. The ordinary fowl, or chicken, is not considered by them of sufficient importance to be treated separately, being more often consigned to the stockpot than the spit.
A very important feature about the Capon and poularde is that in consequence of their treatment they grow much larger and fatten more readily than do ordinary fowls, which, added to their superior flavour, renders them not only worthy of Shakespeare’s Justice, “ in fair round belly, with good Capon lin’d,” but fit in every way to set before a king, especially during September and October.
The instructions for preparing Capons for cooking are as follow :
Records on this page
Eau SucréeCapillaire SyrupItalian Capilotade