Gapon Roasted

Ingredients

• 1 tablespoonful salt
• 1 ounce butter
• 3 slices of larding pork
• a little boiling water

Method

1. 1

   Season a well-cleaned capon with salt; rub the salt inside and outside; twist the wings backward, truss it nicely; spread butter over it, and lay larding pork over the breast; place the capon in a roasting pan; set the pan in a medium-hot oven; roast and baste frequently until it is light brown all over; then add a little boiling water; continue to roast until done.

2. 2

   Shortly before serving, lay the capon on a warm dish, remove all fat from the gravy; add a little bouillon; let it boil 2 minutes; then strain and serve with the capon.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

tablespoonf ul salt, trtiss nicely, and lay them in a roasting pan ; spread over each hen 2 ounces butter, and tie over the breasts a large thin slices of larding pork ; add Y^ gill of boiling water ; set the pan in a medium-hot oven, and roast till done, basting frequently with their own gravy (if the gravy should get too brown, add a lit- tle more water). Shortly before serving, lay the fowls on a warm dish ; remove the fat from the gravy and add a little stock to it ; boil 2 minutes ; then strain, and serve with the birds. Gapon^ Boasted. — Season a well-cleaned capon with 1 table- spoonful salt ; rub the salt inside and outside ; twist the wings back- ward, truss it nicely ; spread 1 ounce butter over it, and lay 3 slices of larding pork over the breast ; place the capon in a roasting pan ; set the pan in a medium-hot oven ; roast and baste frequently until it is light brown all over ; then add a little boiling water

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