Roasted Capons a la Turque. — Select two plump young
Capons ; pluck and draw them, and wash thoroughly inside and
out with warm water, then cover them with warm water and
leave them for half-an-hour. Boil sufficient rico to stuff the
birds with in well-seasoned stock. Dry the birds, stuff them
with the rice, truss them, cover with thin slices of fat bacon,
and wrap them in sheets of white paper. Fix the birds on a
spit, and roast in front of a clear fire. In about an hour’s time
the birds should be cooked ; remove the paper and bacon,
untruss them, put on a hot dish, pour a veloutc sauce over
them, and serve.
Roasted Capons with Nouilles. — Prepare two Capons as for
Braised Capons a la Financiere, covering over the
breasts with slices of bacon-fat instead of larding them.
Wrap brown paper round the Capons, and roast them before
a good fire. When they are done, remove them from the
spit, and take off the bacon. Moisten some nouilles with
German sauce, and then add grated Parmesan cheese and
chicken glaze. Put the nouilles on a dish to 2in. in thick-
ness, place the Capons on them, and serve with German
sauce.
Stewed Capon a la Francaise. — Pluck, singe, and draw a
Capon, wipe it well both inside and out, rub it well with
lemon, truss it, tie slices of bacon-fat over it, put it into a
saucepan with an onion cut in slices, pour over 1 breakfast-
cupful of rich stock or grav✪ Stewed Capon a la Francaisey, and stew gently on the side
of the fire until the bird is done. Put it on a dish, and
serve.
Stewed Capon a la Regence. — Prepare a Capon, put it
into a frying-pan with a little butter, and toss it over the
fire for a few minutes. Take it out, lard it, put it into a
saucepan, and add a turnip, onion, and carrot, cut in slices,
a few button mushrooms, a bunch of sweet herbs, and salt
and pepper to taste. Pour over a tumblerful of Madeira
wine and a little rich stock✪ Stewed Capon a la Regence, set the saucepan on the side of
Capons — continued.
the fire, and simmer gently until the Capon is cooked. Put
a ragout of vegetables on a dish, place the Capon on it,
and serve.
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✪ Stewed Capon in Turkish Style.
CAPRI.— The name given to very excellent red and
white wines produced in the Island of Capri, situated in
the Bay of Naples. See Italian Wines.
Page 120 · 3 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
Roasted Capons a la Turque. — Select two plump young Capons ; pluck and draw them, and wash thoroughly inside and out with warm water, then cover them with warm water and leave them for half-an-hour. Boil sufficient rice to stuff the birds with in well-seasoned stock. Dry the birds, stuff them with the rice, truss them, cover with thin slices of fat bacon, and wrap them in sheets of white paper. Fix the birds on a spit, and roast in front of a clear fire. In about an hour’s time the birds should be cooked ; remove the paper and bacon, untruss them, put on a hot dish, Pour a velouté sauce over them, and serve.
Roasted Capons with Nouilles. — Prepare two Capons as for Braised Capons a la Financiere, covering over the breasts with slices of bacon-fat instead of larding them. Wrap brown paper round the Capons, and roast them before a good fire. When they are done, remove them from the spit, and take off the bacon. Moisten some nouilles with German sauce, and then add grated Parmesan cheese and chicken glaze. Put the nouilles on a dish to 2in. in thickness, place the Capons on them, and serve with German sauce.
Stewed Capon a la Francaise. — Pluck, singe, and draw a Capon, wipe it well both inside and out, rub it well with lemon, truss it, tie slices of bacon-fat over it, put it into a saucepan with an onion cut in slices, pour over 1 breakfastcupful of rich stock or gravy, and stew gently on the side of the fire until the bird is done. Put it on a dish, and serve.
Stewed Capon a la Regence. — Prepare a Capon, put it into a frying-pan with a little butter, and toss it over the fire for a few minutes. Take it out, lard it, put it into a saucepan, and add a turnip, onion, and carrot, cut in slices, a few button mushrooms, a bunch of sweet herbs, and salt and pepper to taste. Pour over a tumblerful of Madeira wine and a little rich stock, set the saucepan on the side of
Capons — continued.
the fire, and simmer gently until the Capon is cooked. Put a ragout of vegetables on a dish, place the Capon on it, and serve.
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 onions, 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.
CAPRI.— The name given to very excellent red and white wines produced in the Island of Capri, situated in the Bay of Naples. See Italian Wines.
Records on this page
Stewed Capon a la FrancaiseStewed Capon a la RegenceStewed Capon in Turkish Style