For Cleaning and Trussing. — Pluck all the feathers off
and singe a Capon, chop off the head close to the back, remove
the crop, and loosen the liver and other inside parts at the
breast end. Cut round the vent, draw it clean, flatten the
breast-bone with a cutlet-bat, cut off the toe-nails, and tuck
the feet down close to the legs.
For Boiling. — Put the forefinger through the inside under
the skin of the legs, raise it, make holes in them, and push
the logs into them. Pass a skewer into the first joint of the
pinion, bringing the middle of the leg close to it; push the
skewer through the middle of the leg into the body, and
repeat this operation on the other side. Place the liver and
gizzard in the pinions, turn the ends or points on the back,
and fasten the legs into position by tying them with string.
For Roasting. — Cut off the first joint of the pinions,
beat the breast-bone flat with a rolling-pin or cutlet-bat, push
a skewer through the pinion, bringing the middle of the legs
close. Pass a skewer through the legs, body, and remaining
pinion, twist the neck, and secure the head on the skewer
with the bill pointing forwards ; pass another skewer through
the sidesman, and fasten the legs close on either side of the
sidesman. Run a skewer through all, and the Capon is ready
for cooking.
For roasting, braising, or baking tbe breast of the
bird should be covered with a bard of bacon-fat tied
round it (see Fig. 322), which must be removed before the
bird is finished cooking, so that the skin under it may
brown. They are usually served in pairs and admit of
very artistic arrangement and garnishing.
For mode of Carving, see under that heading.
Boiled Barded Capon with Mushrooms. — Take a young
Capon, singe and draw it, filling its inside with bread stuffing
or veal forcemeat, with the stems of some mushrooms finely
chopped. Put a large slice of fat bacon over the breast,
score it a little, and tie it on (see Fig. 322). Put it into a
stewpan with sufficient unskimmed broth to cover it, adding
some spices and aromatics to flavour. Put the pan on a
slow fire, and boil for from fifty to sixty minutes. When the
Capon is cooked, remove it from the pan, skim off the fat
from the stock, and make a little white sauce, reduced with
the liquor in which a few mushrooms have been boiled, adding
the yolks of two eggs✪ Boiled Barded Capon with Mushrooms to thicken it. When ready to serve,
remove the string and bacon, put it on a dish, pour over the
sauce, and garnish with the cooked mushrooms.
Utensils, Sauces, Ac., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
285
Capons — continued.
Page 113 · 1 recipe record 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
For Cleaning and Trussing. — Pluck all the feathers off and singe a Capon, chop off the head close to the back, remove the crop, and loosen the liver and other inside parts at the breast end. Cut round the vent, draw it clean, flatten the breast-bone with a cutlet-bat, cut off the toe-nails, and tuck the feet down close to the legs.
For Boiling. — Put the forefinger through the inside under the skin of the legs, raise it, make holes in them, and push the logs into them. Pass a skewer into the first joint of the pinion, bringing the middle of the leg close to it; push the skewer through the middle of the leg into the body, and repeat this operation on the other side. Place the liver and gizzard in the pinions, turn the ends or points on the back, and fasten the legs into position by tying them with string.
For Roasting. — Cut off the first joint of the pinions, beat the breast-bone flat with a rolling-pin or cutlet-bat, push a skewer through the pinion, bringing the middle of the legs close. Pass a skewer through the legs, body, and remaining pinion, twist the neck, and secure the head on the skewer with the bill pointing forwards ; pass another skewer through the sidesman, and fasten the legs close on either side of the sidesman. Run a skewer through all, and the Capon is ready for cooking.
For roasting, braising, or baking tbe breast of the bird should be covered with a bard of bacon-fat tied round it (see Fig. 322), which must be removed before the bird is finished cooking, so that the skin under it may brown. They are usually served in pairs and admit of very artistic arrangement and garnishing.
For mode of Carving, see under that heading.
Boiled Barded Capon with Mushrooms. — Take a young Capon, singe and draw it, filling its inside with bread stuffing or veal forcemeat, with the stems of some mushrooms finely chopped. Put a large slice of fat bacon over the breast,
score it a little, and tie it on (see Fig. 322). Put it into a stewpan with sufficient unskimmed broth to cover it, adding some spices and aromatics to flavour. Put the pan on a slow fire, and boil for from fifty to sixty minutes. When the Capon is cooked, remove it from the pan, skim off the fat from the stock, and make a little white sauce, reduced with the liquor in which a few mushrooms have been boiled, adding the yolks of two eggs to thicken it. When ready to serve, remove the string and bacon, put it on a dish, pour over the sauce, and garnish with the cooked mushrooms.
Utensils, Sauces, Ac., referred to, see under their special heads.
Capons — continued.
Records on this page
Boiled Barded Capon with Mushrooms