Capon Soup (Spanish Style)

Ingredients

• Put a piece of beef weighing about 21b.
• ilb. of scrag of mutton
• a knuckle of veal
• a chicken
• a partridge
• a few slices of blanched ham
• Pour in a little less than 2 pints of beef-stock
• then add about 8 pints of stock
• three each of carrots
• turnips
• and onions
• six leeks tied up in a bundle
• two heads of celery
• about a quarter of a blanched cabbage
• a clove of garlic
• four cloves
• and mace and pepper to taste

Method

1. 1

   Put a piece of beef weighing about 21b. into a large saucepan or stockpot, and add about ilb. of scrag of mutton, a knuckle of veal, a chicken, a partridge, and a few slices of blanched ham.

2. 2

   Pour in a little less than 2 pints of beef-stock, reduce to a light-coloured glaze, then add about 8 pints of stock, three each of carrots, turnips and onions, six leeks tied up in a bundle, two heads of celery, about a quarter of a blanched cabbage tied up in a bunch, a clove of garlic, four cloves, and mace and pepper to taste.

3. 3

   Boil slowly for about five hours.

4. 4

   Cut into small cubes or squares about two dozen young carrots and turnips, half the quantity of leeks, and the white parts of three heads of celery; blanch them and cook them in stock.

5. 5

   Cover a dressed Capon with slices of bacon-fat, and braise it in a pot with mirepoix sauce, cooking at the same time half-a-dozen or so small sausages.

6. 6

   Take out the Capon and sausages, add the liquor to the broth in the saucepan, skim well, and reduce it.

7. 7

   Cut the Capon into four parts, and then again into pieces, and remove the skins from the sausages, cutting them lengthwise into halves.

8. 8

   Put them all into a tureen, together with the cooked vegetables, strain the soup 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 Soup (Spanish Style). — Put a piece of beef weighing about 21b. into a large saucepan or stockpot, and add about For details respecting Culinary Processes, Vtensils, Sauces, dec., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 287 Capons — continued. ilb. of scrag of mutton, a knuckle of veal, a chicken, a partridge, and a few slices of blanched ham. Pour in a little less than 2 pints of beef-stock, reduce to a light-coloured glaze, then add about 8 pints of stock, three each of carrots, turnips and onions, six leeks tied up in a bundle, two heads of celery, about a quarter of a blanched cabbage tied up in a bunch, a clove of garlic, four cloves, and mace and pepper to taste

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