Braised Capons with Rice
From The encyclopædia of practical cookery, 1890
Serves 6
Serve gravy separately in a sauceboat.
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 117. The excerpt below is the record exactly as published.
Braised Capons with Rice. — Prepare two Capons as for Braised Capons a la Financiere, but do not lard the breasts. Then take lOoz. of rice, wash it, and cook it in some chicken broth ; when it is done, season and strain Capons — continued. into it a little of the liquor the Capons have been cooked in
Cook this with the app: pantry check, scaling, and the assistant.