Stewed Capon in Turkish Style

Ingredients

• a small pinch of saffron
• 2 breakfast-cupfuls of water
• two onions
• 3 table-spoonfuls of oil or melted butter
• a finely-minced clove of garlic
• 1 pint of broth
• a border of boiled rice
• quarters of hard-boiled eggs

Method

1. 1

   Put a small pinch of saffron into a saucepan with 2 breakfast-cupfuls of water and boil it.

2. 2

   Chop up two onions, put them into a frying-pan with 3 tablespoonfuls of oil or melted butter and fry them, adding a little of the saffron-water and a finely-minced clove of garlic.

3. 3

   When the onions are nearly done, put in a Capon cut up in slices or pieces, pour in 1 pint of broth, or sufficient to cover the pieces of Capon, and cook until done.

4. 4

   Put a border of boiled rice round a dish, place the Capon in the centre, pour the strained liquor over, and serve with a garnish of quarters of hard-boiled eggs.

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 in Turkish Style. — Put a small pinch of saffron into a saucepan with 2 breakfast-cupfuls of water, and boil it. Chop up two onior.s, put them into a frying-pan with 3 table-spoonfuls of oil or melted butter and fry them, adding a little of the saffron-water and a finely-minced clove of garlic. When the onions are nearly done, put in a Capon cut up in slices or pieces, pour in 1 pint of broth, or sufficient to cover the pieces of Capon, and cook until done. Put a border of boiled rice round a dish, place the Capon in the centre, pour the strained liquor over, and serve with a garnish of quarters of hard-boiled eggs

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