Boned Roast Capon with Veal Stuffing

Ingredients

• a young fat capon
• some butter
• pepper
• salt
• a little water
• one pound veal
• half pound sausage meat
• half cup cold cream sauce
• the whites of two or three eggs
• two tablespoons sherry

Method

1. 1

   Procure a young fat capon; pick, singe, draw, and wash well.

2. 2

   Split the back and bone, leaving the leg and wing bones in.

3. 3

   Stuff and fasten together with a skewer, tie the legs and wings close to the body.

4. 4

   Put in a roasting pan with butter, pepper, salt, and a little water; roast for about 1.5 hours, basting frequently.

5. 5

   When done, place on a hot platter, garnish with small red stuffed baked tomatoes and parsley.

6. 6

   Skim the fat from the pan, add stock, color with kitchen bouquet, strain, and pour around the capon.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 295. The excerpt below is the record exactly as published.

Boned Roast Capon with Veal Stuffing Chapon desosse, farci de Veau, et roti Procure a young fat capon; pick, singe, draw, and wash well; split the back and bone — leaving the leg bone and the wing bone in; stuff; fasten together in the back with a skewer; tie the legs together, wings close to the body, with two or three strings around to make it firm. Put in a roasting pan with some butter, pepper, salt, and a little water; roast about one and a half hours — accord¬ ing to size of the bird and heat of the oven; during that time baste frequently (take care not to let it burn). When done, place grated onion, one teaspoon thyme, pepper and salt; toss in the pan until the fat (or butter) gets melted and the becomes nice and moist. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 201 on a hot platter, garnish around with small red stuffed baked tomatoes and parsley. Skim the fat from the pan the capon has roasted in; add a little stock; color with kitchen bouquet; strain and pour it all around. Serve as a roast with potatoes and green vegetables. Stuffing. Pass one pound veal and half pound sausage meat through the machine three or four times; add half cup cold cream sauce and the whites of two or three eggs; flavor with two table¬ spoons sherr

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