Capon Pie. — Separate the flesh from the bones of a cold roasted
Capon, and cut it into slices with the exception of the thighs
and pinions, which should be left whole. Peel and boil about
£lb. of chestnuts, finely chop in equal quantities some thyme,
sweet marjoram, and pennyroyal; line a pasty -pan with paste,
put in the thighs and pinions, and strew them over with minced
onions ; next put in the flesh of the bird with four sweetbreads
and half-a-dozen oysters cut in halves, season them with the
minced herbs, salt, cloves, grated nutmeg, and a small quantity
of mace ; cover with the chestnuts, and put a few small pieces
of butter over them✪ Capon Pie. Close the pan, and bake the pasty in a
brisk oven. Meanwhile prepare a sauce with gravy, stock,
drawn butter, two or three boned and filleted anchovies, and a
small quantity of grated nutmeg. When cooked, garnish the
pasty with slices of lemon, pour the sauce over, and serve.
Capon Soup (Spanish Style). — Put a piece of beef weighing
about 21b. into a large saucepan or stockpot, and add about
For details respecting Culinary Processes, Vtensils, Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
287
Capons — continued.
ilb. of scrag of mutton, a knuckle of veal, a chicken, a
partridge, and a few slices of blanched ham. Pour in a little
less than 2 pints of beef-stock, reduce to a light-coloured
glaze, then add about 8 pints of stock, three each of carrots,
turnips and onions, six leeks tied up in a bundle, two heads
of celery, about a quarter of a blanched cabbage tied up in a
bunch, a clove of garlic, four cloves, and mace and pepper
to taste✪ Capon Soup (Spanish Style). Boil slowly for about five hours. Cut into small
cubes or squares about two dozen young carrots and turnips,
half the quantity of leeks, and the white parts of three heads
of celery; blanch them and cook them in stock. Cover a
dressed Capon with slices of bacon-fat, and braiso it in a pot
with mirepoix sauce, cooking at the same time half-a-dozen or
so small sausages. Take out the Capon and sausages, add the
liquor to the broth in the saucepan, skim well, and reduce it.
Cut the Capon into four parts, and then again into pieces, and
remove the skins from the sausages, cutting them lengthwise
into halves. Put them all into a tureen, together with the
cooked vegetables, strain the soup over, and serve.
Roasted Capons. — Select two fine fat Capons, truss, and pre-
pare them for roasting. Have a good clear fire, put the birds
on a spit or under a jack, and roast them. When quito done
remove them from the fire, put them on a dish, and garnish
Fig. 326. Boasted Capons with Watercress.
with watercress (see Fig. 326). Some good meat gravy
should be served with them in a sauceboat, and the birds
look much handsomer if decorated eacli with an attelette
through its breast.
Page 119 · 2 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
Capon Pie. — Separate the flesh from the bones of a cold roasted Capon, and cut it into slices with the exception of the thighs and pinions, which should be left whole. Peel and boil about £lb. of chestnuts, finely chop in equal quantities some thyme, sweet marjoram, and pennyroyal; line a pasty -pan with paste, put in the thighs and pinions, and strew them over with minced onions ; next put in the flesh of the bird with four sweetbreads and half-a-dozen oysters cut in halves, season them with the minced herbs, salt, cloves, grated nutmeg, and a small quantity of mace ; cover with the chestnuts, and put a few small pieces of butter over them. Close the pan, and bake the pasty in a brisk oven. Meanwhile prepare a sauce with gravy, stock, drawn butter, two or three boned and filleted anchovies, and a small quantity of grated nutmeg. When cooked, garnish the pasty with slices of lemon, pour the sauce over, and serve.
Capon Soup (Spanish Style). — Put a piece of beef weighing about 21b. into a large saucepan or stockpot, and add about
For details respecting Culinary Processes, Vtensils, Sauces, dec., referred to, see under their special heads.
Capons — continued.
1lb. of scrag of mutton, a knuckle of veal, a chicken, a partridge, and a few slices of blanched ham. Pour in a little less than 2 pints of beef-stock, reduce to a light-coloured glaze, then add about 8 pints of stock, three each of carrots, turnips and onions, six leeks tied up in a bundle, two heads of celery, about a quarter of a blanched cabbage tied up in a bunch, a clove of garlic, four cloves, and mace and pepper to taste. Boil slowly for about five hours. Cut into small cubes or squares about two dozen young carrots and turnips, half the quantity of leeks, and the white parts of three heads of celery; blanch them and cook them in stock. Cover a dressed Capon with slices of bacon-fat, and braiso it in a pot with mirepoix sauce, cooking at the same time half-a-dozen or so small sausages. Take out the Capon and sausages, add the liquor to the broth in the saucepan, skim well, and reduce it. Cut the Capon into four parts, and then again into pieces, and remove the skins from the sausages, cutting them lengthwise into halves. Put them all into a tureen, together with the cooked vegetables, strain the soup over, and serve.
Roasted Capons. — Select two fine fat Capons, truss, and prepare them for roasting. Have a good clear fire, put the birds on a spit or under a jack, and roast them. When quito done remove them from the fire, put them on a dish, and garnish
Fig. 326. Boasted Capons with Watercress.
with watercress (see Fig. 326). Some good meat gravy should be served with them in a sauceboat, and the birds look much handsomer if decorated eacli with an attelette through its breast.
Records on this page
Capon PieCapon Soup (Spanish Style)