Savoury and Nourishing Boiled Capon
From The closet of Sir Kenelm Digby Knight opened, 1910
The Capon will be tender and nourishing.
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 97. The excerpt below is the record exactly as published.
VOURY AND NOURISHING BOIL- ED CAPON DEL CONTE DI TRINO, A MILANO Take a fat and fleshy Capon, or a like Hen ; Dress it in the ordinary manner, and cleanse it within from the guts, &c. Then put in the fat again into the belly, and split the bones of the legs and wings (as far as you may, not to deface the fowl) so as the Mar- row may distil out of them. Add a little fresh Butter and Marrow to it ; season it with Salt, Pepper, and, what other Spice you like, as also savoury herbs
Cook this with the app: pantry check, scaling, and the assistant.