Roast Capon
From Miss Parloa's kitchen companion, 1887
Serves 6
A capon may be prepared using any turkey recipe.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 154. The excerpt below is the record exactly as published.
Roast Capon. Clean the capon, and fill the body and crop with stuffing made as follows : Mix lightly together three cupf uls of grated stale bread, — baker's is best, — three table-spoonfuls of butter, broken into bits, two teaspoon- fuls of salt, half a teaspoonful of powdered thyme, one teaspoonful of minced parsley, and half a cupful of mush- rooms, chopped fine
Cook this with the app: pantry check, scaling, and the assistant.