Capon a la Royal
From Miss Cameron's cookery book, 1898
Serves 6
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 Miss Cameron's cookery book (1898) by Ida Cameron, page 22. The excerpt below is the record exactly as published.
Capon a la Royal. Bone the fowl; fill with forcemeat, mushrooms, and a boiled sweetbread ; trim it neatly, cover it with thin slices of bacon, then with buttered paper
Cook this with the app: pantry check, scaling, and the assistant.