Fowl, Capolitade
From Cassell's dictionary of cookery, 1892
Serves 4
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 538. The excerpt below is the record exactly as published.
Fowl, Capolitade. — Boil down the bones, skin, and trimmings of a roast or boiled fowl, with a bunch of parsley, a little thjTne, half a bay-leaf, and a couple of onions sliced. Cut up the meat into small pieces, put it into a stewpan. and when the gravy has boiled for half an hour, strain, and add a little roux, and a wine- glassful of sherry. Throw this sauce, boiling, over the fowl in the stewpan, and let it stand by the side of the fire to get hot thi-ough ; then squeeze in the juice of a lemon. Send the fowl to table garnished w-ith sippets of toasted bread. Fowl, Croquettes of.— iMix with every half-pound of solid fowl (free from bone or gristle), two ounces of scraped ham. Make half a pint of gravy
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