Boiled Capon with Rock-Salt
From The encyclopædia of practical cookery, 1890
Serves 4
Serve with good gravy.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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. Rock-salt.— Take a fat and tender young Capon, draw, singe, and truss it, putting a piece of butter in its inside, and rub it well all over with lemon. Next take a stewpan with sufficient water to cover the Capon, and add a handful of rock-salt and a bunch of parsley
Cook this with the app: pantry check, scaling, and the assistant.