Capon, Roast
From The household gas cookery book, 1900
Serves 4
Cooking time varies based on size.
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 58. The excerpt below is the record exactly as published.
Capon, Roast.— Truss a capon firmly for roasting. Fasten some oiled paper over the breast, and bake in a hot oven, reducing the gas to half an inch blue flame for cooking. When sufficiently cooked, place it on a hot dish with watercress round it. Send good gravy to table with it. Time to bake, 45 to 60 minutes
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