Garnished Roast Capon

Ingredients

• a nice fat capon
• some water
• some slices of fat bacon
• pepper
• salt
• giblet sauce
• potatoes

Method

1. 1

   Procure a nice fat capon; pick, singe, draw, and wash well.

2. 2

   Pour hot water in the bird to kill the blood, stuff and tie up nice and plump.

3. 3

   Put in a roasting pan with water and slices of fat bacon on top; sprinkle with pepper and salt.

4. 4

   Roast for 1.5 to 1.75 hours, basting frequently.

5. 5

   When done, place on a warm platter and garnish with croustades filled with green peas and parsley.

6. 6

   Serve with potatoes and giblet sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 294. The excerpt below is the record exactly as published.

Garnished Roast Capon ( Chapon roti et garni) Procure a nice fat capon; pick, singe, draw, and wash well; pour some hot water in the bird to kill the blood; stuff and tie up nice and plump. Put in a roasting pan with water, some slices of fat bacon on the top; sprinkle with pepper and salt; roast from one and a half to one and three-quarter hours — according to size of the bird and heat of the oven; baste frequently. When done, place on a warm platter and garnish around with little croustades (filled with green peas) and garnish with parsley. Serve with potatoes and giblet sauce as a joint for dinner. Stuffing. Four cups of stale bread (cut in small dices) put in a frying pan with four tablespoons bacon fat (if bacon fat is not at hand, two tablespoons butter will do instead); add one small around Boned Roast Capon with Veal Stuffing Chapon desosse, farci de Veau, et roti Procure a young fat capon; pick, singe, draw, and wash well; split the back and bone — leaving the leg bone and the wing bone in; stuff; fasten together in the back with a skewer; tie the legs together, wings close to the body, with two or three strings around to make it firm. Put in a roasting pan with some butter, pepper, salt, and a little water; roast about one and a half hours — accord¬ ing to size of the bird and heat of the oven; during that time baste frequently (take care not to let it burn). When done, place grated onion, one teaspoon thyme, pepper and salt; toss in the pan until the fat (or butter) gets melted and the becomes nice and moist. THE SWEDISH, FRENCH, AMERICAN COOK BOOK 201 on a hot platter, garnish around with small red stuffed baked tomatoes and parsley. Skim the fat from the pan the capon has roasted in; add a little stock; color with kitchen bouquet; strain and pour it all around. Serve as a roast with potatoes and green vegetables. Stuffing. Pass one pound veal and half pound sausage meat through the machine three or four times; add half cup cold cream sauce and the whites of two or three eggs; flavor with two table¬ spoons sherry; season with pepper and salt to taste. Capon can also be prepared and made in the same dishes as chicken and turkey. Roast Guinea Hen ( Pintade rotie) Pick, singe, clean, and w’ash a guinea hen wrell; put two small onions inside; tie up nice and plump; put in a roasting pan with some water

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