Braised Capon of Toulouse a la Chipolata

Ingredients

• Choose a fino young Capon
• peel a lemon and cut it into slices
• add lOoz. of pickled pork
• put in sufficient good broth
• and white wine to half the height of the Capon
• put twenty small chipolata sausages
• twenty-four chestnuts
• the same of small glazed onions
• adding a few tablespoonfuls of good brown sauce
• two or three dozen fresh mushrooms

Method

1. 1

   Choose a fino young Capon, draw and singe it, and truss as if for boiling.

2. 2

   Peel a lemon and cut it into slices, lay them on the Capon, and support them with thin layers of bacon-fat.

3. 3

   Tie them up, and put the Capon into a stewpan spread with vegetables and trimmings of fat.

4. 4

   Let it cook for a few minutes, and add lOoz. of pickled pork.

5. 5

   Then put in sufficient good broth and white wine to half the height of the Capon.

6. 6

   Boil it up, and put the pan on a moderate fire, so that the Capon will braise slowly.

7. 7

   It will require to be turned several times, and will take about an hour and a quarter to cook.

8. 8

   When done, remove the pan from the fire, and twenty minutes before serving put in the sausages.

9. 9

   When ready, take out the Capon, strain the cooking-stock through a sieve, remove the fat and reduce it to half-glaze, adding the sausages, the pork cut into squares, chestnuts, and glazed onions.

10. 10

    Place the Capon on a dish, garnish with the onions, sausages, &c., and serve with the sauce.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 118. The excerpt below is the record exactly as published.

Braised Capon of Toulouse a la Chipolata. - Choose a fino young Capon, draw and singe it, and truss as if for boiling. Then peel a lemon and cut it into slices, lay them on the Capon, and support them with thin layers of bacon-fat. Tie them up, and put the Capon into a stewpan spread with vegetables and trimmings of fat.' Let it cook for a few minutes, and add lOoz. of pickled pork. Then put in suffi- cient good broth and white wine to half the height of the Capon. Boil it up, and put the pan on a moderate fire, so that the Capon will braise slowly. It will require to be turned several times, and will take about an-hour-and-a-quarter to cook. When done, remove the pan from the fire, and twenty minutes before serving put twenty small chipolata sausages, or one large common sausago (not too thick), into the pan. Chipolata sausages are made of poultry-meat, bacon, and bread-pulp. When ready take out the Capon, strain the cooking-stock through a sieve, remove the fat and reduce it to half-glaze, adding a few table-spoonfuls of good brown sauce and two or three dozen fresh mushrooms. When it is sufficiently reduced, add the sausages, the pork cut into squares, twenty-four chestnuts, and the same of small glazed onions

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