Practical household cookery

pared for that purpose, as in. the foregoing ; truss it in the usual way ; dip it in boiling water for two minutes ; dry it, and lay a good slice of fat bacon over the breast ; wrap it in a well-buttered sheet of paper, and roast it before an even fire for about an hour. Meanwhile cook separately, in salt water, a few potatoes cut in shape of crescents, cauliflower, beans, and peas. When the capon is properly cooked take it from the Are, remove the paper and string, dish it up and garnish it with the cooked vegetables placed separately around ; pour some good gravy under, and serve with Butter sauce in a boat apart. 680. BOILED CAPON AND RICE. This is done in the same manner as boiled chicken and rice (see No. 619). 68L BOILED CAPON AND TARRAGON. Prepare and boil a capon in the same style as boiled chicken and tarragon, and serve it with boiled pickled ox-tongue apart. 632. BRAIZED CAPON A LA MILANAISE. Singe, draw, and truss a capon as previously described. Out one pound of truffles into pieces the size of a broadbean ; after having peeled them pound the trimmings with one pound of fat bacon, season with salt, pepper, grated nutmeg, a chopped bay-leaf, and thyme ; mix this together with the truffles in a stewpan and simmer gently for about ten minutes, stirring occasionally with a wooden spoon. Moisten with a gill of good gravy and continue stirring and simmering for another ten minutes ; let the mixture get cold; then stuff the capon with it; fasten the cropskin, and truss the bird as for boiling ; let it remain thus, if possible, in a cool place for two days, when the flavour of the truffles will have penetrated well into the flesh. When wanted, prepare four or five dozen ravioli (No. 97). Set the capon in a stewpan with enough good broth to cover the pinions, simmer very gently for about an hour and a quarter, taking care to turn it over after threequarters of an hour's cooking. When properly done remove the string ; dish up ; garnish round with the ravioli ; reduce the gravy to a half-glaze by sharp boiling; strain it, and serve it in a sauce-boat, with the capon and ravioli. Poulardes are cooked and dressed in every way as capons. 688. BRAIZED DUCK WITH STEWED PEAS. Select a young and tender duck, singe, draw, and truss it as for roasting ; put it in a stewpan with an onion with two cloves stuck in it, one carrot, and a small '^ bouquet garni'' Moisten with a pint of good broth, season with salt and pepper, and simmer it very gently with the lid on for about an hour and a quarter, taking care to turn the bird after forty minutes' cooking. Meanwhile prepare a garnish of middle-sized peas (No. 286). When the duck is well done take it out of the pan, remove the string, dish it up with the peas, strain the gravy; skim off all the grease, reduce it over a brisk Are if necessary; pour it on the duck, and serve. 634. BRAIZED DUCK WITH GREEK PEAS. Prepare a duck as described ; put it in a stewpan with an ounce of butter ; fry for about ten minutes, turning it round to ensure an even colouring ; take it out and place it on a dish ; then fry to a light-brown colour half a pound of streaky bacon free from rind and gristle and cut one inch square; sprinkle over these an ounce of flour;