Capon, Stewed
From Cassell's dictionary of cookery, 1892
Serves 6
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, Stewed. — Blanch and boil, as if for curry, three-quarters of a pound of Patna rice. AVliilc it is cooking, fry three sliced onions in thi'ee table-spoonfuls of butter or drijjping, and with them a fine capon cut into joints. When fried, put the fowl and the onions into a stewpan, with sufficient nicely-flavoured stock
Cook this with the app: pantry check, scaling, and the assistant.