Hand-Book of Practical Cookery for Ladies and Professional Cooks by Pierre Blot

Author:Pierre Blot
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing, LLC

CAPON.

A caponed chicken is cleaned, prepared, cooked, and served in the same and every way as a common chicken.

A capon is almost always fat, larger than an ordinary chicken, and has a more delicate and tender flesh.

Roasted and served in the different ways described for chicken, it makes a recherché dish, also when stuffed with chestnuts or truffles, as a common chicken.

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 water 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, two 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.

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