Practical household cookery

Fry the number of pancakes required (see Pancakes); lay on each two tablespoonfuls of the chicken salpicon ; turn and roll both sides of the pancake over, so as to enclose the mixture ; cut these across in half ; dish them up in the form of a pyramid, and serve garnished round with fried parsley. 626. CAPON A LA NAPOLITAINE. Boil for fifteen minutes one pound of macaroni; then strain the water through a colander, cut the macaroni in three-inch lengths, and put them in a stewpan with an ounce and a half of fresh butter and one ounca of grated parmesan cheese. Toss up the contents over the fire for a few minutes and draw it away. Meanwhile have a nico capon properly singed ; clip the claws ; cut off the neck close to the back, but leave as much of the crop-skin as possible ; draw the entrails, <k&, through an incision made at the back of the neck ; then with a strong-bladed knife remove the angular part of the breast-bone, without, however, tearing the breast or cutting the fillets; stuff the capon with the cooked macaroni ; draw the skin of the crop at the back so as to close up the paunch, and with a small trussing-needle and twine sew it up, and fasten both ends of the twine to the back of the capon ; then truss the capon for roasting, dip it in boiling water for two minutes, dry it all round, and wrap it up in a well-buttered sheet of paper; tie this round with string, and roast it before a moderate fire for about fifty minutes, taking care to baste it three or four times. When done remove the paper and string ; dish up ; pour some rich gravy, properly strained, over, and serve. 627. CAPON A LA PIÉMONTAISE. Prepare a capon in a similar manner as the foregoing ; roast and peel a pound and a half of nice chesnuts, put them in a basin with half a pound of sausage meat ; season with salt, pepper, nutmeg, and a good pinch of allspice. Moisten with a gill of broth or Madeira wine. Mix the lot well together ; fill up the capon with it ; when properly stuffed and trussed dip it in boiling water for two minutes; dry, butter, and wrap it up in the same manner as in No. 627 ; roast it before a moderate but even fire for about fifty minutes, and when done dish it up in the same way, and serve with some good gravy poured over. 628. CAPON A LA LUCULLUS. Draw, singe, and prepare a capon as previously described for capon k la Napolitaine ; then cut in small slices one pound of clean calf's liver and half a pound of fat bacon; fry these in a stewpan for a few minutes with an ounce of butter ; moisten with a gill of Marsala. Season with salt, nutmeg, spice, and add the peel of a pound of truffles ; simmer for seven minutes ; let it get cold and pound it in a mortar ; then add the peeled truffles cut the size of small nuts; mix the whole well together and stuff the capon with it ; truss it in the usual way ; dip it for two minutes in boiling water ; dry, and lay a slice of fat bacon over the breast ; wrap up the capon with a sheet of buttered paper, and roast it before an even fire for about an hour. Meanwhile prepare a risotto à l'italienne (No. 109). When the capon is ready dish it up, place the risotto in tablespoonfuls as a garnish round it, and serve with a rich gravy, to which a little essence of truffles has been added, in a sauce-boat apart. Note, — It is advisable, when time permits, to stuff a capon two or three days before it is wanted, and keep it in a cool place. 629. CAPON, CITIZEN STYLE. Mince fine half a pound of beef kidney fat ; mix it with three handfuls of bread-crumbs, three tablespoonfuls of fine herbs (No. 195a), the yolks of two eggs properly beaten, salt, pepper, and grated nutmeg to taste ; stir all well together, and with it stuff a capon, previously pre-