Capon in the French Style

Ingredients

• The capon in this receipt
• a pint of good stock
• an onion
• carrots, sliced
• half a glass of sherry
• pepper and salt to taste
• a few slices of fat bacon

Method

1. 1

   Braise the capon with stock, onion, sliced carrots, sherry, and seasoning.

2. 2

   Braise gently until done.

3. 3

   Lift the capon out, strain and reduce the gravy, add minced truffle, and pour over the bird before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 197. The excerpt below is the record exactly as published.

The capon in this receipt should be braised, with a pint of good stock round it, an onion ^ Capon in the French ^^^ ^^^ carrots, sliced, half a glass of sherry, and pepper and salt to taste : a few slices of fat bacon

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