Procure a nice fat capon; pick, singe, draw, and wash well; pour
some hot water in the bird to kill the blood; stuff and tie up nice
and plump. Put in a roasting pan with water, some slices of fat
bacon on the top; sprinkle with pepper and salt; roast from one
and a half to one and three-quarter hours — according to size of
the bird and heat of the oven; baste frequently. When done,
place on a warm platter and garnish around with little croustades
(filled with green peas) and garnish with parsley. Serve with
potatoes and giblet sauce as a joint for dinner.
Stuffing. Four cups of stale bread (cut in small dices) put in a
frying pan with four tablespoons bacon fat (if bacon fat is not
at hand, two tablespoons butter will do instead); add one small
around
Boned Roast Capon with Veal Stuffing
Chapon desosse, farci de Veau, et roti
Procure a young fat capon; pick, singe, draw, and wash well;
split the back and bone — leaving the leg bone and the wing bone
in; stuff; fasten together in the back with a skewer; tie the legs
together, wings close to the body, with two or three strings around
to make it firm. Put in a roasting pan with some butter, pepper,
salt, and a little water; roast about one and a half hours — accord¬
ing to size of the bird and heat of the oven; during that time
baste frequently (take care not to let it burn). When done, place
grated onion, one teaspoon thyme, pepper and salt; toss
in the pan until the fat (or butter) gets melted and the
becomes nice and moist.
THE SWEDISH, FRENCH, AMERICAN COOK BOOK
201
on a hot platter, garnish around with small red stuffed baked
tomatoes and parsley. Skim the fat from the pan the capon has
roasted in; add a little stock; color with kitchen bouquet; strain
and pour it all around. Serve as a roast with potatoes and green
vegetables.
Stuffing. Pass one pound veal and half pound sausage meat
through the machine three or four times; add half cup cold cream
sauce and the whites of two or three eggs; flavor with two table¬
spoons sherry; season with pepper and salt to taste.
Capon can also be prepared and made in the same dishes as
chicken and turkey.
Roast Guinea Hen ( Pintade rotie)
Pick, singe, clean, and w’ash a guinea hen wrell; put two small
onions inside; tie up nice and plump; put in a roasting pan with
some water✪ Garnished Roast Capon, sherry, pepper, and salt; roast from forty-five minutes
to an hour — according to tenderness of the hen and heat of the
oven — during that time baste frequently. Turn the hen so that
it will be brown and crisp all around. When done, place on a hot
platter, and garnish around with fried bread crumbs and parsley.
Serve with bordelaise sauce and salad.
Mock Partridge ( Fausse Perdrix) a la Ericsson Hammond
Page 295 · 6 recipe records on this page
Presented as published in 1918. 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
Procure a nice fat capon; pick, singe, draw, and wash well; pour some hot water in the bird to kill the blood; stuff and tie up nice and plump. Put in a roasting pan with water, some slices of fat bacon on the top; sprinkle with pepper and salt; roast from one and a half to one and three-quarter hours — according to size of the bird and heat of the oven; baste frequently. When done, place on a warm platter and garnish around with little croustades (filled with green peas) and garnish with parsley. Serve with potatoes and giblet sauce as a joint for dinner.
Stuffing. Four cups of stale bread (cut in small dices) put in a frying pan with four tablespoons bacon fat (if bacon fat is not at hand, two tablespoons butter will do instead); add one small
around the bird.
Boned Roast Capon with Veal Stuffing
Chapon desosse, farci de Veau, et roti
Procure a young fat capon; pick, singe, draw, and wash well; split the back and bone — leaving the leg bone and the wing bone in; stuff; fasten together in the back with a skewer; tie the legs together, wings close to the body, with two or three strings around to make it firm. Put in a roasting pan with some butter, pepper, salt, and a little water; roast about one and a half hours — accord¬ ing to size of the bird and heat of the oven; during that time baste frequently (take care not to let it burn). When done, place
grated onion, one teaspoon thyme, pepper and salt; toss in the pan until the fat (or butter) gets melted and it becomes nice and moist.
on a hot platter, garnish around with small red stuffed baked tomatoes and parsley. Skim the fat from the pan the capon has roasted in; add a little stock; color with kitchen bouquet; strain and pour it all around. Serve as a roast with potatoes and green vegetables.
Stuffing. Pass one pound veal and half pound sausage meat through the machine three or four times; add half cup cold cream sauce and the whites of two or three eggs; flavor with two table¬ spoons sherry; season with pepper and salt to taste.
Capon can also be prepared and made in the same dishes as chicken and turkey.
Roast Guinea Hen ( Pintade rotie)
Pick, singe, clean, and wwash a guinea hen well; put two small onions inside; tie up nice and plump; put in a roasting pan with some water, sherry, pepper, and salt; roast from forty-five minutes to an hour — according to tenderness of the hen and heat of the oven — during that time baste frequently. Turn the hen so that it will be brown and crisp all around. When done, place on a hot platter, and garnish around with fried bread crumbs and parsley. Serve with bordelaise sauce and salad.
Mock Partridge ( Fausse Perdrix) a la Ericsson Hammond
Records on this page
Mock Partridge a la Ericsson HammondChicken a la PrincesseBoned Chicken a la GalantineGarnished Roast CaponBoned Roast Capon with Veal StuffingRoast Guinea Hen