Cassell's dictionary of cookery

Capon, Roast. — Truss a capon firmly for roasting. Fasten some oiled paper over the breast, and roast it before a good fire. When sufficiently cooked, take it down, place it on a hot dish with watercresses round it. Send some good gravy to table with it. Time, to roast, one hour. Probable cost, from 2s. 6d. to 4s. Sufficient for four or five persons. Capon, Roasted with Cream Stuffing.— Truss a capon for roasting. Boil the liver, and mince it as finely as possible. Pour a little cream over a cupful of finely-grated bread-crumbs. Let them soak for half an hour. Shred finely four ounces of suet, a teaspoonful of CAP ( 105 ) CAP of scalded parsley, and four or five button mushrooms cut small and fried. Mix these well together with a little pepper and salt, and add the yolks of two eggs. IStuff the capon with the mi.xture, and roast it before a clear Hre. Serve with sauce flavoured with chopped gherkins. Time to roast, one hour. Probable cost, 2s. 6d. to 4s. Sufficient for foiu^ or five persons. Capon, Roasted with Trufles.— Clean, wash, and peel some truffles, and cut them in slices about a quarter of an inch thick ; fry them in butter, and season with pepper, salt, and nutmeg. Put them inside the capon, fasten some buttered paper over it, and roast it before a clear fire. This dish is frequently served without any sauce, but, if liked, a little may be sent to table with it made of good molted butter, flavoured with a quarter of a pound of truffles, peeled, and pounded in a mortar, with half an ounce of butter, and pressed thiough a sieve. Time to roast, one hour or more. Sufficient for four or five persons. Probable cost, from 2s. 6d. to 4s. each. Capon, Stewed. — Blanch and boil, as if for curry, three-quarters of a pound of Patna rice. While it is cooking, fry three sliced onions in thi'ee table-spoonfuls of butter or drijjping, and with them a fine capon cut into joints. When fried, put the fowl and the onions into a stewpan, with sufficient nicely-flavoured stock to cover them, and let them stew gently until tender. Mix a little of the gravy with the rice, season it, then spread it on a dish, and lay the stewed capon upon it. Thicken the gravy, and pour a little of it upon the dish, and send the rest to table in a tureen. Time to stew, about an hour. Probable cost, from 2s. Gd. to 4s. Sufficient for foiir or five persons. Capon, Stewed (a la Française). — Draw, and truss for boiling, a fine capon. Rub it over with a little lemon-juice, and put it into a stewpan with some slices of bacon under and over it. Cover it with some Aicely-flavoured stock, salted and peppered, and additionallj^ flavoured with an onion stuck with three or four cloves. Let it stew gently for an hour, then take it up, strain the gravy, and thicken it with a little flour and butter, and add a glass of white wine. Pour the gravy round the dish, and serve. Sufficient for five or six persons. Probable cost, from 2s. Gd. to 4s. Capon, Stuffed and Roasted.— Shred