Boiled Capon with Rice a la Provençale

Ingredients

• a Capon
• 2 tablespoonfuls of minced onions
• a large tomato
• a pinch of saffron
• a bunch of parsley

Method

1. 1

   Boil the Capon covered with bacon in broth.

2. 2

   Fry onions and tomato, add stock, saffron, and rice.

3. 3

   Cook until rice is firm.

4. 4

   Serve the Capon on the rice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 115. The excerpt below is the record exactly as published.

Boiled Capon with Rice a la Provenpale.— Prepare a Capon for boiling, covering it with slices of fat bacon ; put it into a stewpan with sufficient broth to cover it, adding a few Capons — continued. peppercorns and cloves. Place the lid on the pan, and boil over a moderate fire for an-hour-and-a-quarter. When done, remove the pan from the fire. About twenty minutes before wanted, put 2 table-spoonfuls of minced onions into a stewpan, and fry with a large tomato (the seeds taken out) chopped fine and mixed with the onion. Add to these sufficient of tbe strained stock and topping of the Capon to three times their height, then add a pinch of saffron and a bunch of parsley

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