Stewed Capon a la Regence

Ingredients

• Prepare a Capon
• put it into a frying-pan with a little butter
• add a turnip
• onion
• and carrot
• a few button mushrooms
• a bunch of sweet herbs
• Pour over a tumblerful of Madeira wine
• and a little rich stock

Method

1. 1

   Prepare a Capon, put it into a frying-pan with a little butter, and toss it over the fire for a few minutes.

2. 2

   Take it out, lard it, put it into a saucepan, and add a turnip, onion, and carrot, cut in slices, a few button mushrooms, a bunch of sweet herbs, and salt and pepper to taste.

3. 3

   Pour over a tumblerful of Madeira wine and a little rich stock, set the saucepan on the side of the fire, and simmer gently until the Capon is cooked.

4. 4

   Put a ragout of vegetables on a dish, place the Capon on it, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 120. The excerpt below is the record exactly as published.

Stewed Capon a la Regence. — Prepare a Capon, put it into a frying-pan with a little butter, and toss it over the fire for a few minutes. Take it out, lard it, put it into a saucepan, and add a turnip, onion, and carrot, cut in slices, a few button mushrooms, a bunch of sweet herbs, and salt and pepper to taste. Pour over a tumblerful of Madeira wine and a little rich stock

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