Capon, Roast
From Cassell's dictionary of cookery, 1892
Serves 4
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 311. The excerpt below is the record exactly as published.
Capon, Roast. — Truss a capon fimily for roasting. Faster some oiled paper over the breast, and roast it before a good fire. "NMien sufficiently cooked, take it down, place it on a hot dish with watercresses round it. Send some good gravy
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