Capon with Pinenuts

Ingredients

• 1 capon
• Salt
• and pepper
• Vinegar
• 1 garlic clove, crushed
• 1 teaspoon minced parsley
• 2 cloves, crushed
• 1 tablespoon minced green onion
• Yz pound chopped ham
• 54 pound lean lamb, chopped
• 3 hard-boiled eggs, chopped
• 1 raw egg
• 1 pint pinenuts, peeled

Method

1. 1

   Salt and pepper capon inside and out.

2. 2

   Wet a cloth in vinegar and wrap around capon.

3. 3

   Mix garlic, parsley, cloves and onion and rub all over cloth.

4. 4

   Lay aside all day, then unwrap.

5. 5

   Make a stuffing of chopped capon liver, ham, lamb, hard-boiled eggs and raw egg.

6. 6

   Stuff bird.

7. 7

   Wrap in two thicknesses of oiled paper.

8. 8

   Bake 5 minutes in a hot oven (40o°F.), then reduce heat to moderate (350°F.), turning occasionally.

9. 9

   Remove top layer of paper when it begins to scorch; later second layer.

10. 10

    Steam pinenuts.

11. 11

    Remove capon to hot platter and garnish with pinenuts.

12. 12

    Make a gravy of pan contents.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 21. The excerpt below is the record exactly as published.

CAPON WITH PINENUTS 1 capon Salt and pepper Vinegar 1 garlic clove, crushed 1 teaspoon minced parsley 2 cloves, crushed 1 tablespoon minced green onion Yz pound chopped ham 54 pound lean lamb, chopped 3 hard-boiled eggs, chopped 1 raw egg 1 pint pinenuts, peeled

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