Roasted Capons with Water Cresses
From The century cook book, 1894
Serves 4
Capons should be young and tender for the best results.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 122. The excerpt below is the record exactly as published.
oasted Capons, with Water Cresses. A nice, fat, tender capon constitutes a roast so highly distinguished, as to be neither common nor easy to be found everywhere. Capons should above all be young: it would be of little use to have them well fattened, if they were tough. Roasted capons are never larded: they are covered with bacon, or wrapped in buttered paper, until three parts 2i6 Artistic Cookery ^ roasted. The spit is the only method applicable to the cooking of roasted capons: if the flesh be basted with good butter, it becomes unctuous and succulent. The carving of capons is very simple. The legs are first slipped off, and divided into two parts. Two small filets, with the pinion of the wing adhering, are taken off the breast; a nice slice is then cut on each side of the breast, and this is divided either lengthwise or transversely. Some nice gravy and bread sauce must be served with roasted capons. If the gravy is sent up separately, the capons when dished up may be garnished with water cresses
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Cook this with the app: pantry check, scaling, and the assistant.