1146. ROAST CAPONS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Draw and truss the capons as directed for trussing pheasants.
  2. Place them upon a spit.
  3. Fasten the feet to the spit with string, to prevent the capon from twisting round while roasting.
  4. Roast for about three quarters of an hour.
  5. When done, dish them up with water-cresses.
  6. Pour some bright gravy under them.
  7. Serve with bread-sauce in a boat.
Original Text
1146. ROAST CAPONS. DRAW and truss these as directed for trussing pheasants; place them upon a spit, fasten the feet to it with string, to prevent the capon from twisting round while roasting; about three quarters of an hour will suffice to roast them. When done, dish them up with water-cresses, pour some bright gravy under them, and serve with bread-sauce in a boat. Foulards, fowls, chickens, and turkey poults, are treated in the same manner as the foregoing.
Notes
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