What to eat, and how to cook it; containing over one thousand receipts by Blot Pierre 1818-1874

Author:Blot, Pierre, 1818-1874
Language: eng
Format: epub, pdf
Tags: Cookery, cbk
Publisher: New York, D. Appleton & co.
Published: 1863-03-25T05:00:00+00:00

CAPON, BOILED.

Clean and prepare as directed above; rub the fleshy-part with lemon, envelop it with slices of bacon, place it in a stewpan with one sprig of parsley, one of thyme, a bay leaf, one clove, a small carrot, two onions, salt and pepper; cover with half w^ater and half broth, and set on a moderate fire. When cooked, take the capon off", place it on a dish, and set it in a warm place ; then boil the sauce till it is rather thick, when strain it on the capon and serve.

The same, with rice. —When cleaned and prepared as above, you place the capon in a stewpan, cover it with "water, add one glass of broth, a bay leaf, one clove, a sprig of parsley, one of thyme, a small carrot, tw^o onions, salt, and pepper; boil ten minutes, then add also about four ounces of rice, soaked in lukewarm water before using it, and let simmer for two hours. Take the capon off", and in case the rice should not be found to be cooked enough, finish the cooking of it; then take off" clove, parsley, thyme, bay leaf, carrot and onions, pour the remainder on the capon, and serve.

ROASTED.

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