Gapon Roasted and Filled

Ingredients

• 1 even teaspoonful salt
• 1 ounce butter
• Vs pint water
• 1 even cupful flour
• the yolks of 2 eggs
• 1 whole egg
• 1/2 pound of lean veal
• 6 ounces suet
• 1 teaspoonful salt
• Ys even teaspoonful pepper
• Ys teaspoonful nutmeg
• Ys teaspoonful thyme
• 1 fine-chopped onion
• 6 fine-chopped mushrooms

Method

1. 1

   Season a well-cleaned capon inside with salt, and stuff it with the following forcemeat: Place a saucepan with butter and water over the fire; as soon as it boils add flour; stir until it forms into a smooth paste.

2. 2

   Remove and put the paste into a bowl; when nearly cold add the yolks of eggs and a whole egg; chop veal very fine with suet; season with salt, pepper, nutmeg, and thyme; mix well.

3. 3

   Place meat in a bowl and pound fine; add cooked paste in small portions and pound thoroughly.

4. 4

   Cook onion in butter, add mushrooms, then mix with the forcemeat.

5. 5

   Loosen skin from the breast of the capon; put a layer of forcemeat under the skin, fill the body, sew it up; twist wings over the back; run a skewer through the thigh and body; tie firmly; season with salt; cover breast with larding pork; spread butter over capon; roast and baste frequently until light brown; add broth from giblets; continue to roast until done.

Nutrition per serving

Estimated from matched ingredients across 3 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.

Gapon^ Boasted and Filled. — Season a well-cleaned capon in- side with 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

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