Boiled Barded Capon with Mushrooms

Ingredients

• Take a young Capon
• a large slice of fat bacon
• sufficient unskimmed broth
• the yolks of two eggs
• a few mushrooms

Method

1. 1

   Singe and draw the Capon, fill with stuffing, cover with bacon, and boil in broth for 50-60 minutes.

2. 2

   Make a white sauce with the broth and mushrooms, serve the Capon with the sauce and garnish with mushrooms.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 113. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.