Stuffed Capon, St. Antoine

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

1. 1

   Season the capon well, both inside and out, and put in ice box.

2. 2

   Prepare a stuffing with the bread crumbs, chestnuts, apricots, prunes, pears, peaches, egg, and brandy.

3. 3

   Fill the capon, wrap with fat pork, and roast with carrot, onion, bouquet garni, and butter.

4. 4

   Baste continually until done.

5. 5

   Remove capon, drain fat, add bouillon and brown gravy, season, boil, strain, and pour over capon.

6. 6

   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

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