Boiled Capon (Pakistan Style). — (1) Take a large fat Capon, draw it, being careful not to remove the fat from the rump. Next peel 21b. of good, but not too large, truffles, and when wanted boil them in a little Madeira, keeping the pan covered while boiling. Take the trimmings of the truffles and pound them with an equal amount of breadcrumb, then add half a raw goose fat liver (foie gras), the whites of two eggs, and a few table-spoonfuls of scraped fat bacon, season it to taste, and rub through a sieve. Put the stuffing into the Capon, making it bulge. Truss the Capon with its legs forced under the skin, rub it well over with lemon, and tie over it thin slices of bacon-fat. Then put it into a stewpan with some slices of vegetables and bacon, pour in sufficient good white broth to cover, and place over all a piece of buttered paper and boil gently. When done, take it out, drain, and take off the string. Then take an oblong dish, and put a layer of poached forcemeat over it, put the Capon on it, and garnish both sides with cooked, white cocks’ combs. Heap the truffles at each end of the dish. It may be decorated with garnished skewers ( see Attelettes) or not as desired. Prepare some veloute sauce✪ Capon with Truffles with the Capon stock, and serve in a sauceboat. (2) Served Cold. — Take two good Capons, draw, and singe them, then cut up the leg-bones at the joint; partly disengage the meat of the log-bone, and cut it half the length; then force the legs into the hollow. Make a little raw quenelle forcemeat, and fill the crops with it. Then truss them neatly, leaving the legs quite straight. Hub them well over with lemon, and put slices of bacon-fat over them. Place in a stewpan with sufficient white broth and white wine to cover them, put on the cover of the pan, and place it on a moderate fire to boil. When they are done, take them out, drain, wrap up in a slightly damp cloth, and let them cool. Then make a garnish of some button mushrooms, Fig. 323. Boiled Capons Garnished with Cocks’ Combs and Mushrooms. masked with a white chaudfroid sauce, round truffles glazed with a paste-brush dipped in half-set jelly, and some cocks’ comhs. Then take an oblong dish, and on it fix a pain-vert of an oval shape✪ Boiled Capons Garnished with Cocks’ Combs and Mushrooms, but not too thick, having in its centre a support of wood masked with fat. When the Capons are cold, take off the string, and put them on the pain-vert, letting them lean slightly against the wooden support. Put the truffles on both sides of the support, and the cocks’ combs round them. Then take some aspic jelly, cut it into fancy shaped croutons, and edge the centre of the dish with them, and put the button mushrooms round the breast of the Capons (see Pig. 323).

AI-modernized reading of the original text

Boiled Capon (Pakistan Style). — (1) Take a large fat Capon, draw it, being careful not to remove the fat from the rump. Next peel 21b. of good, but not too large, truffles, and when wanted boil them in a little Madeira, keeping the pan covered while boiling. Take the trimmings of the truffles and pound them with an equal amount of breadcrumb, then add half a raw goose fat liver (foie gras), the whites of two eggs, and a few table-spoonfuls of scraped fat bacon, season it to taste, and rub through a sieve. Put the stuffing into the Capon, making it bulge. Truss the Capon with its legs forced under the skin, rub it well over with lemon, and tie over it thin slices of bacon-fat. Then put it into a stewpan with some slices of vegetables and bacon, pour in sufficient good white broth to cover, and place over all a piece of buttered paper and boil gently. When done, take it out, drain, and take off the string. Then take an oblong dish, and put a layer of poached forcemeat over it, put the Capon on it, and garnish both sides with cooked, white cocks’ combs. Heap the truffles at each end of the dish. It may be decorated with garnished skewers ( see Attelettes) or not as desired. Prepare some veloute sauce with the Capon stock, and serve in a sauceboat. (2) Served Cold. — Take two good Capons, draw, and singe them, then cut up the leg-bones at the joint; partly disengage the meat of the log-bone, and cut it half the length; then force the legs into the hollow. Make a little raw quenelle forcemeat, and fill the crops with it. Then truss them neatly, leaving the legs quite straight. Hub them well over with lemon, and put slices of bacon-fat over them. Place in a stewpan with sufficient white broth and white wine to cover them, put on the cover of the pan, and place it on a moderate fire to boil. When they are done, take them out, drain, wrap up in a slightly damp cloth, and let them cool. Then make a garnish of some button mushrooms, Fig. 323. Boiled Capons Garnished with Cocks’ Combs and Mushrooms. masked with a white chaudfroid sauce, round truffles glazed with a paste-brush dipped in half-set jelly, and some cocks’ comhs. Then take an oblong dish, and on it fix a pain-de-vert of an oval shape, but not too thick, having in its centre a support of wood masked with fat. When the Capons are cold, take off the string, and put them on the pain-vert, letting them lean slightly against the wooden support. Put the truffles on both sides of the support, and the cocks’ combs round them. Then take some aspic jelly, cut it into fancy shaped croutons, and edge the centre of the dish with them, and put the button mushrooms round the breast of the Capons (see Pig. 323).

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Capon with TrufflesBoiled Capons Garnished with Cocks’ Combs and Mushrooms

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