Sallet of Cold Capon Roasted
From The closet of Sir Kenelm Digby Knight opened, 1910
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 123. The excerpt below is the record exactly as published.
SALLET OF COLD CAPON ROSTED It is a good Sallet, to slice a cold Capon thin ; mingle with it some Sibbolds, Lettice, Rocket and THS CLOSET OPEJ\(ED 207 Tarragon sliced small. Season all with Pepper, Salt, Vinegar and Oyl, and sliced Limon. A little Origanum doth well with it
Cook this with the app: pantry check, scaling, and the assistant.