Capon with Cauliflower
From Culinary jottings, 1885
Ensure the capon is roasted with care.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 200. The excerpt below is the record exactly as published.
Lard your capon, roast him with the utmost care, basting with melted butter ; let a Capon with cauli. Bombay onion be put inside the car- flower.
Cook this with the app: pantry check, scaling, and the assistant.