Roast Capons

Ingredients

• 1 capon
• % lb. of butter
• Salt
• Bacon for larding
• 1 tbsp. of flour
• 1 tbsp. of wine

Method

1. 1

   The capon is picked, dressed, larded with bacon, and salted inside and outside.

2. 2

   Pour hot butter over it and roast for 1.5 hours, basting frequently with cream.

3. 3

   For gravy, brown flour in drippings, add wine and broth or water, cook, strain, and serve with the bird.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 53. The excerpt below is the record exactly as published.

ROAST CAPONS. Quantity for 6 Persons. 1 capon % lb. of butter Salt Bacon for larding For the Gravy. 1 tbsp. of flour 1 tbsp. of wine

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