Capon Pie

Ingredients

• Separate the flesh from the bones of a cold roasted Capon
• boil about £lb. of chestnuts
• finely chop in equal quantities some thyme, sweet marjoram, and pennyroyal
• line a pasty-pan with paste
• put in the flesh of the bird with four sweetbreads
• half-a-dozen oysters cut in halves
• season them with the minced herbs, salt, cloves, grated nutmeg, and a small quantity of mace
• put a few small pieces of butter over them

Method

1. 1

   Separate the flesh from the bones of a cold roasted Capon, and cut it into slices with the exception of the thighs and pinions, which should be left whole.

2. 2

   Peel and boil about £lb. of chestnuts, finely chop in equal quantities some thyme, sweet marjoram, and pennyroyal; line a pasty-pan with paste, put in the thighs and pinions, and strew them over with minced onions; next put in the flesh of the bird with four sweetbreads and half-a-dozen oysters cut in halves, season them with the minced herbs, salt, cloves, grated nutmeg, and a small quantity of mace; cover with the chestnuts, and put a few small pieces of butter over them.

3. 3

   Close the pan, and bake the pasty in a brisk oven.

4. 4

   Meanwhile prepare a sauce with gravy, stock, drawn butter, two or three boned and filleted anchovies, and a small quantity of grated nutmeg.

5. 5

   When cooked, garnish the pasty with slices of lemon, pour the sauce over, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 119. The excerpt below is the record exactly as published.

Capon Pie. — Separate the flesh from the bones of a cold roasted Capon, and cut it into slices with the exception of the thighs and pinions, which should be left whole. Peel and boil about £lb. of chestnuts, finely chop in equal quantities some thyme, sweet marjoram, and pennyroyal; line a pasty -pan with paste, put in the thighs and pinions, and strew them over with minced onions ; next put in the flesh of the bird with four sweetbreads and half-a-dozen oysters cut in halves, season them with the minced herbs, salt, cloves, grated nutmeg, and a small quantity of mace ; cover with the chestnuts, and put a few small pieces of butter over them

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