Boiled Capons with Rice.— Truss and cut the leg-bones short
and thrust into the sides of the Capons. Then rub the birds
over with lemon, wrap them up in layers of bacon, and boil in
some good white stock. When done, remove the bacon, drain
the Capons, and place them on a dish leaning against a sloping
support fixed on the dish. Decorate the support with a crown
cut out of bread or paste, and fill the hollow of the crown with
cocks’ combs and mushrooms. Then decorate the centre of the
dish with a small circle of moulded rice, and arrange a garland
of whole truffles at each end of the dish. Pill the space under
and between the Capons with a mixture of quenelles, cocks’
combs, truffles, and mushrooms, covered with a little supreme
sauce reduced with the stock of the Capons. Put the remainder
of the sauce in a sauceboat, and send to table.
Boiled Capon with Rice a la Provenpale.— Prepare a Capon
for boiling, covering it with slices of fat bacon ; put it into
a stewpan with sufficient broth to cover it, adding a few
Capons — continued.
peppercorns and cloves. Place the lid on the pan, and boil over
a moderate fire for an-hour-and-a-quarter. When done, remove
the pan from the fire. About twenty minutes before wanted,
put 2 table-spoonfuls of minced onions into a stewpan, and fry
with a large tomato (the seeds taken out) chopped fine and
mixed with the onion. Add to these sufficient of tbe strained
stock and topping of the Capon to three times their height, then
add a pinch of saffron and a bunch of parsley. Put in the
quantity of rice required, cover over the pan, and boil for forty
minutes, when the rice should be firm and well cooked ; add a
little grated nutmeg, and spread it on a dish. Then take the
Capon out of the pan, drain it, put it on the rice, and serve.
Boiled Capon with. Rock-salt.— Take a fat and tender young
Capon, draw, singe, and truss it, putting a piece of butter in
its inside, and rub it well all over with lemon. Next take a
stewpan with sufficient water to cover the Capon, and add a
handful of rock-salt and a bunch of parsley. Set it to boil, and
when boiling put the Capon into it, cover over the pan, put a
weight on the top, and remove it to the side of the fire, but
near enough for the Capon to boil fast for an-hour-and-a-
quarter. When done, remove it from the pan, take off the
string, and place it on a dish and garnish with halves of a
lemon and a bouquet of parsley-leaves. Put a puree of celery
or turnips on a separate dish and some good gravy in a
sauceboat, and serve.
Braised Capon. — Take a young Capon, draw and truss it, and
put it into a braising-pan with lib. of fat bacon cut into small
pieces round it ; add 1 table-spoonful of butter and 1 pint of
veal broth. Put the cover on the pan, and place it on a brisk
fire so as to give the Capon a nice colour all over. Then
remove it to a moderate fire, and put some hot coals or embers
on the top and braise the Capon for an hour. When done,
drain, salt, and dish it up. Skim off the fat from the liquor,
add £ pint of good stock, reduce it to half glaze, strain, and
pour over the Capon. Capons may be stuffed with truffles,
chestnuts, sausages, olives, or plain veal stuffing. ✪ Boiled Capons with Rice
Page 115 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boiled Capons with Rice.— Truss and cut the leg-bones short and thrust into the sides of the Capons. Then rub the birds over with lemon, wrap them up in layers of bacon, and boil in some good white stock. When done, remove the bacon, drain the Capons, and place them on a dish leaning against a sloping support fixed on the dish. Decorate the support with a crown cut out of bread or paste, and fill the hollow of the crown with cocks’ combs and mushrooms. Then decorate the centre of the dish with a small circle of moulded rice, and arrange a garland of whole truffles at each end of the dish. Pill the space under and between the Capons with a mixture of quenelles, cocks’ combs, truffles, and mushrooms, covered with a little supreme sauce reduced with the stock of the Capons. Put the remainder of the sauce in a sauceboat, and send to table.
Boiled Capon with Rice a la Provenpale.— Prepare a Capon for boiling, covering it with slices of fat bacon ; put it into a stewpan with sufficient broth to cover it, adding a few
Capons — continued.
peppercorns and cloves. Place the lid on the pan, and boil over a moderate fire for an hour and a quarter. When done, remove the pan from the fire. About twenty minutes before wanted, put 2 table-spoonfuls of minced onions into a stewpan, and fry with a large tomato (the seeds taken out) chopped fine and mixed with the onion. Add to these sufficient of tbe strained stock and topping of the Capon to three times their height, then add a pinch of saffron and a bunch of parsley. Put in the quantity of rice required, cover over the pan, and boil for forty minutes, when the rice should be firm and well cooked ; add a little grated nutmeg, and spread it on a dish. Then take the Capon out of the pan, drain it, put it on the rice, and serve.
Boiled Capon with. Rock-salt.— Take a fat and tender young Capon, draw, singe, and truss it, putting a piece of butter in its inside, and rub it well all over with lemon. Next take a stewpan with sufficient water to cover the Capon, and add a handful of rock-salt and a bunch of parsley. Set it to boil, and when boiling put the Capon into it, cover over the pan, put a weight on the top, and remove it to the side of the fire, but near enough for the Capon to boil fast for an hour and a quarter. When done, remove it from the pan, take off the string, and place it on a dish and garnish with halves of a lemon and a bouquet of parsley-leaves. Put a puree of celery or turnips on a separate dish and some good gravy in a sauceboat, and serve.
Braised Capon. — Take a young Capon, draw and truss it, and put it into a braising-pan with lib. of fat bacon cut into small pieces round it ; add 1 table-spoonful of butter and 1 pint of veal broth. Put the cover on the pan, and place it on a brisk fire so as to give the Capon a nice colour all over. Then remove it to a moderate fire, and put some hot coals or embers on the top and braise the Capon for an hour. When done, drain, salt, and dish it up. Skim off the fat from the liquor, add £ pint of good stock, reduce it to half glaze, strain, and pour over the Capon. Capons may be stuffed with truffles, chestnuts, sausages, olives, or plain veal stuffing.
Records on this page
Boiled Capons with RiceBoiled Capon with Rice a la ProvençaleBraised Capons a la PinanciereBoiled Capon with Rock-SaltBraised Capon