Capon, Boiled
From The household gas cookery book, 1900
Serves 6
Best served with small cauliflower.
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 58. The excerpt below is the record exactly as published.
Capon, Boiled. — Truss a fine capon, tie a sheet of oiled or buttered paper over it. Lay it in a sauce¬ pan, with sufficient water or stock to cover it, and put an onion, a carrot, a bunch of sweet herbs, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.