Caperata
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Broil chicken legs and serve on top.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 184. The excerpt below is the record exactly as published.
Caperata. — Take the remains of a cold fowl, mince all the white very small. Break the bones and the back (omitting the legs) and put them with the rest of the trimmings, a little water, a bit of lemon-peel, and a blade of mace in a saucepan. Let them boil till all the substance is out of them, and thicken as usual. Chop up some hard-boiled yolk of eggs, add them and the mince to the sauce, and give it two or three good boils up. 268 TO PREPARE POULTRY AND GAME Just before dishing add a squeeze of lemon, a little salt, and cayenne
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Cook this with the app: pantry check, scaling, and the assistant.