Capon with Bread Filling

Ingredients

• 4 ounces stale baker's bread
• 2 ounces butter
• Vt gill fine-chopped onion
• 1 even teaspoonful salt
• Yt even teaspoonful pepper
• 2 well-beaten eggs
• Yf teaspoonful thyme

Method

1. 1

   Soak stale bread in cold water till soft; press out all the water; put the bread into a bowl.

2. 2

   Melt butter in a saucepan; add fine-chopped onion, cook without browning; add to the bread; season with salt, pepper, well-beaten eggs, and thyme; mix all ingredients well.

3. 3

   Loosen skin from the breast of a well-cleaned capon; put the bread dressing under the skin; fill the crop; sew it up; run a skewer through the thigh and body; season with salt; roast and finish the same as in the foregoing recipe.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 264. The excerpt below is the record exactly as published.

1 even teaspoonf ul salt, and stuff it with the following force- meat : Place a saucepan with 1 ounce butter and Vs pint water over the fire ; as soon as it boils add 1 even cupful flour ; stir until it forms into a smooth paste and loosens from bottom of saucepan ; re- remove and put the paste into a bowl ; when nearly cold add the yolks of 2 eggs and 1 whole egg ; chop '/^ pound of lean veal very fine with 6 ounces suet or veal fat ; season with 1 teaspoonful salt, Ys even teaspoonf ul pepper, Ya teaspoonful nutmeg, Ys teaspoonful thyme ; mix all well together, then place the meat in a wooden chopping bowl and pound it fine with a potato masher ; add the cooked paste in small portions, and pound the whole thoroughly. Then place a saucepan with 1 ounce butter over the fire, add 1 fine-chopped onion, cook 5 minutes ; add 6 fine-chopped mushrooms, cook 3 minutes longer ; add this to the above preparation. Loosen the skin from the breast of a well-cleaned capon ; put a layer of this forcemeat CHICKEN. 898 oyer the breast under the skin, fill the remaining forcemeat into the body, sew it up ; twist the wings over the back ; run a skewer through the thigh and body ; tie it firmly with strings ; season with 1 even tablespoonf ul salt ; cover the breast with a large thin slice of larding pork ; spread 2 ounces batter over the capon ; place it in a roasting pan, set it in a medium-hot oyen, roast and baste frequently with its own gravy till light brown all over ; then add a little broth from the giblets, which should be boiled in water; continue to roast and baste till done, which will take about iVt hour. Shprtly before serving, melt 1 ounce butter in a saucepan, add 1 tablespoon- f ul flour, stir and cook 3 minutes ; add IVt cupful giblet broth, and cook 5 minutes. Lay the capon on a warm dish, remove threads and skewers, free the gravy from fat ; add the gravy to the sauce in saucepan, cook a few minutes ; then strain into a clean saucepan, add Ys cupful fine-chopped mushrooms, and if necessary a little salt ; then serve with the capon. Capon with Bread Filling. — Soak 4 ounces stale baker's bread in cold water till soft ; press out all the water ; put the bread into a bowl. Melt 2 ounces butter in a saucepan ; add Vt gill fine-chopped onion, cook 5 minutes without browning ; add to the bread ; peason with 1 even teaspoonfnl salt, Yt even teaspoonful pepper,2 well-beaten eggs, and Yf teaspoonful thyme

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