Capon, Citizen Style

Ingredients

• half a pound of beef kidney fat
• three handfuls of bread-crumbs
• three tablespoonfuls of fine herbs
• the yolks of two eggs
• salt
• pepper
• grated nutmeg
• a good slice of fat bacon
• a well-buttered sheet of paper
• a few potatoes
• cauliflower, beans, and peas

Method

1. 1

   Mince the beef kidney fat and mix with bread-crumbs, fine herbs, beaten egg yolks, salt, pepper, and nutmeg.

2. 2

   Stuff the capon, truss it, dip in boiling water for 2 minutes, dry, and cover with bacon.

3. 3

   Wrap in buttered paper and roast for about an hour.

4. 4

   Cook potatoes and vegetables separately.

5. 5

   Serve the capon garnished with vegetables and gravy.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 136. The excerpt below is the record exactly as published.

CAPON, CITIZEN STYLE. Mince fine half a pound of beef kidney fat ; mix it with three handfuls of bread-crumbs, three tablespoonfuls of fine herbs (No. 195a), the yolks of two eggs properly beaten, salt, pepper, and grated nutmeg to taste ; stir all well together, and with it stuff a capon, previously pre- 3T4 PRACTICAL HOUSEHOLD COOKERY. pared for that purpose, as in. the foregoing ; truss it in the usual way ; dip it in boiling water for two minutes ; dry it, and lay a good slice of fat bacon over the breast ; wrap it in a well-buttered sheet of paper, and roast it before an even fire for about an hour. Meanwhile cook separately, in salt water, a few potatoes cut in shape of crescents, cauliflower, beans, and peas

Cook this with the app: pantry check, scaling, and the assistant.