Stewed Capon

Ingredients

• 1 capon
• 1 wineglassful of red -wine
• Salt
• 6 pepper-corns
• 2 onions, sliced
• % pt. champignons
• % of a celery
• % carrot, sliced
• 1 clove
• 2 tbsps. of flour
• 1 bay-leaf
• % lb. of butter
• 1 tsp. of lemon juice
• 1 tsp. of sugar
• Some bouillon or water

Method

1. 1

   Prepare the capon and tie into bacon slices, then fry in butter for 30 minutes.

2. 2

   Stir in flour, fill up with bouillon or water mixed with meat extract, and add the rest of the ingredients.

3. 3

   Stew the capon for 45 minutes to 1 hour, basting frequently.

4. 4

   Serve and strain the gravy, adding quartered champignons.

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.

STEWED CAPON. Quantity for 6 Persons. 1 capon 1 wineglassful of red -wine Salt 1 tsp. of lemon juice 6 pepper-corns 1 tsp. of sugar 2 onions, sliced % pt. champignons % of a celery Some bouillon or water % carrot, sliced % lb. of butter 1 clove 2 tbsps. of flour 1 bay-leaf

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