Caper Sauce for Pish. — Stir three
dessert-spoonfuls of chopped capers and one
dessert-spoonful of \'inegar into half a pint of
melted butter ; put it on a gentle fire, and when
the sauce is simmering, stir in a dessert-spoon-
ful either of the essence of anchovy, mushroom
or walnut ketchup, and season rather, highly
with cayenne. Time, two minutes to simmer.
Probable cost, 8d. Sufficient for two pounds of
fish.
Capillaire. — Put two ounces of freshly-
gathered maidenhair {Adiantum capillus ve-
neris) into a jug, and pour over it sufficient
boiling water to cover it. Let it stand on the
hob or liearth, to infuse like tea, for ^ome hours ;
then strain it, and put it into a clear syrup
made by boiling together throe pounds of sugar
and tlrrce pints of water ; add two table-spoon-
fuls of orange-flower water, and stii* it over the
fire for a few minutes. Run the liquid through
a jelly-bag till it is quite clear, and when cold
bottle it for use. Cork it secui-ely, and seal the
corks. Time to infuse the fern, ten hours.
Probable cost, 8d. per quart, exclusive of the
maidenhair. It makes an excellent and agxee-
able fiavom-ing for all kinds of beverages.
Capillaire (another way). — Put two ounces
of American capiUaii-e into a pint of boiling-
water, add a pound of sugar, and when it has
stood some time, the white of an egg, and boil
it to a thick syrup. Strain it, and wlien it is
cold, flavour it with a table- spoonful of oi-angc-
flower water. Bottle it and seal the corks. Time
to infuse, one hour and a half. Probable cost,
5d. per pint, exclusive of the capillair-e.
C apillaire , Imitation .—Mix well a quart
of water with five pounds of sugar, two eggs
beaten, and the shells put in. BoH all together,
and skim the liquid thoroughly ; strain through
a jelly-bag, and fiavoui- it with two table-
spoonfuls of orange-flower water✪ Capillaire, Imitation. Time to boil,
twenty minutes. Probable cost, 2s. 4d. for this
quantity.
Capillaire in Punch. — A small bottle
of capillaire is a great improvement to a bowl
of punch ; or a pleasant summer drink may be
made by putting a -svine-glassful into a tumbler,
with the juice of half a lemon, and filling up
with water.
Capon, The. — Capons, to be tender, ought
to be killed a day or two before they are dressed",
and in cold weather, more than that time may
be allowed to intervene between killing and
cooking. When the feathers can be easily
pulled out, the bird is ready for the spit. They
should be managed precisely in the same way
as turkeys, and the same sauces may be sent to
table with them. They may be had all the year,
but are cheapest about October and November,
and largest at Christmas.
Capon, Boiled.— Draw and truss a fine
capon, and tie a sheet of oiled or buttered paper
over it. Lay it in a saucepan, with sufficient
water or stock to cover it, and put with it an
onion, a carrot, a bimch of sweet herbs, and a
little salt✪ Capon, Boiled. Stew it gently, and when done, take
it up, and lay round the dish on which it is
served four or five small cauliflowers. Pour a
little bechamel over it. Time to boil, one hour.
Probable cost, from 2s. 6d. to 4s. Sufficient for
four or five persons.
Page 310 · 2 recipe records on this page
Presented as published in 1892. 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
Caper Sauce for Pish. — Stir three dessert-spoonfuls of chopped capers and one dessert-spoonful of \'inegar into half a pint of melted butter ; put it on a gentle fire, and when the sauce is simmering, stir in a dessert-spoonful either of the essence of anchovy, mushroom or walnut ketchup, and season rather, highly with cayenne. Time, two minutes to simmer. Probable cost, 8d. Sufficient for two pounds of fish.
Capillaire. — Put two ounces of freshly-gathered maidenhair {Adiantum capillus veneris) into a jug, and pour over it sufficient boiling water to cover it. Let it stand on the hob or liearth, to infuse like tea, for some hours ; then strain it, and put it into a clear syrup made by boiling together three pounds of sugar and three pints of water ; add two table-spoonfuls of orange-flower water, and stii* it over the
fire for a few minutes. Run the liquid through a jelly-bag till it is quite clear, and when cold bottle it for use. Cork it secui-ely, and seal the corks. Time to infuse the fern, ten hours. Probable cost, 8d. per quart, exclusive of the maidenhair. It makes an excellent and agreeable flavouring for all kinds of beverages.
Capillaire (another way). — Put two ounces of American capillaire into a pint of boiling water, add a pound of sugar, and when it has stood some time, the white of an egg, and boil it to a thick syrup. Strain it, and when it is cold, flavour it with a table-spoonful of orange-flower water. Bottle it and seal the corks. Time to infuse, one hour and a half. Probable cost, 5d. per pint, exclusive of the capillaire.
C apillaire , Imitation .—Mix well a quart
of water with five pounds of sugar, two eggs beaten, and the shells put in. BoH all together, and skim the liquid thoroughly ; strain through a jelly-bag, and flavour it with two tablespoonfuls of orange-flower water. Time to boil, twenty minutes. Probable cost, 2s. 4d. for this quantity.
Capillaire in Punch. — A small bottle of capillaire is a great improvement to a bowl of punch ; or a pleasant summer drink may be made by putting a wine-glassful into a tumbler, with the juice of half a lemon, and filling up with water.
Capon, The. — Capons, to be tender, ought to be killed a day or two before they are dressed", and in cold weather, more than that time may be allowed to intervene between killing and cooking. When the feathers can be easily pulled out, the bird is ready for the spit. They should be managed precisely in the same way as turkeys, and the same sauces may be sent to table with them. They may be had all the year, but are cheapest about October and November, and largest at Christmas.
Capon, Boiled.— Draw and truss a fine capon, and tie a sheet of oiled or buttered paper over it. Lay it in a saucepan, with sufficient water or stock to cover it, and put with it an onion, a carrot, a bimch of sweet herbs, and a little salt. Stew it gently, and when done, take it up, and lay round the dish on which it is served four or five small cauliflowers. Pour a little bechamel over it. Time to boil, one hour. Probable cost, from 2s. 6d. to 4s. Sufficient for four or five persons.
Records on this page
Capillaire, ImitationCapon, Boiled