vegetarian
Stuffed Capon, St. Antoine
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
- the bread crumbs made from a five-cent loaf of bread
- twelve whole boiled chestnuts
- three boiled fresh, or canned, apricots
- six stewed prunes
- three boiled, or canned, pears
- two peaches
- an egg
- one gill of brandy
- three ounces of butter
- a carrot
- an onion
Method
Season the capon well, both inside and out, and put in ice box.
Prepare a stuffing with the bread crumbs, chestnuts, apricots, prunes, pears, peaches, egg, and brandy.
Fill the capon, wrap with fat pork, and roast with carrot, onion, bouquet garni, and butter.
Baste continually until done.
Remove capon, drain fat, add bouillon and brown gravy, season, boil, strain, and pour over capon.
Garnish with watercress.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 3. The excerpt below is the record exactly as published.
Stuffed capon, St. Antoine. Season the capon well, both inside and out, and put in ice box. Prepare a stuffing as follows : The bread crumbs made from a five-cent loaf of bread, twelve whole boiled chestnuts, three boiled fresh, or canned, apricots, six stewed prunes, three boiled, or canned, pears, and two peaches. Put in a bowl, add an egg and one gill of brandy, and mix well. Fill the capon, wrap a piece of fat pork around it, and put in roasting pan with a carrot, onion, bouquet garni, and three ounces of butter
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