Capon, Boiled
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost, from 2s. 6d. to 4s. Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 310. The excerpt below is the record exactly as published.
Capon, Boiled.— Draw and truss a fine capon, and tie a sheet of oiled or buttered paper over it. Lay it in a saucepan, with sufficient water or stock to cover it, and put with it an onion, a carrot, a bimch of sweet herbs, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.