Braised Capon

Ingredients

• Prepare a well fed capon
• as much water as will cover them
• adding a carrot and an onion sliced
• and an onion sliced
• some whole peppers
• stuff, and lard the capon with strips of fat bacon
• fill the cavity of its carcass with a couple of sweet onions
• a carrot cut into slices
• two onions
• a bunch of parsley
• some dried thyme in a muslin bag
• and a glass of sherry
• some tomato pulp (say) a teacupful
• upon some previously boiled maccaroni

Method

1. 1

   Prepare the capon for boiling, cutting off superfluous bones.

2. 2

   Boil giblets in water with carrot, onion, and peppers to make broth.

3. 3

   Stuff and lard the capon, fill with onions.

4. 4

   In a stew-pan, braise the bird with broth, carrot, celery, onions, peppercorns, parsley, thyme, and sherry until done.

5. 5

   Pound the liver, mix with tomato pulp, thicken the gravy, and pour over the capon served on maccaroni.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 242. The excerpt below is the record exactly as published.

Prepare a well fed capon as if for boiling, cutting off all superfluous bones, the pinions, with the heart, gizzard, and liver (the giblets), throw into as much water as will cover them ; adding a carrot and an onion sliced, and some whole pep- pers. Whilst this is producing a broth, stuff, and lard the capon with strips of fat bacon, and fill the cavity of its carcass with a couple of sweet onions. When your broth is ready, choose a deep stew-pan, and place the bird therein, with a carrot cut into slices, celery leaves and stalks, two onions, pepper corns, a bunch of parsley, some dried thyme in a muslin bag, and a glass of sherry. Braise the bird in this till done : — Meanwhile pound the liver you boiled in the broth, and get ready some tomato pulp (say) a tea- cupful. Lift out the capon, and dish it upon some previ- ously boiled maccaron

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