367. Capon with young Carrots

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

for the carrots

two bunches of young carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little sugar ↝ Sugar, NFS [Sugars and honey]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
a quart of white broth ↝ Soup, broth [Soups, broth-based]

for dressing

some small button onions ↝ Onions, raw [Vegetables and Vegetable Products]

for the sauce

a quart of demi-glaze

for serving

a capon ↝ Chicken, capons, giblets, raw [Poultry Products]
a border of potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

optional addition

turnips may also be added instead of carrots, or both ↝ Turnips, raw [Vegetables and Vegetable Products]

Instructions (11)

Prepare the young carrots: scrape them, keep them in their original shape as much as possible, wash them and dry on a cloth.
Put the carrots into a stewpan with butter, sugar, salt, and pepper.
Set on the fire for ten minutes, moving them now and then.
Add white broth and simmer gently until very tender and it comes to a demi-glaze.
Prepare the small button onions: cook them very white.
Dish the carrots on a border of potatoes, with the points towards the centre.
Dress the cooked button onions alternately with the carrots.
Mix the two gravies together with the demi-glaze.
Set the sauce on the fire, boil fast, and skim it.
When forming a bright thinnish sauce, pour it over the capon and vegetables.
Roast the capon brown like turkey (see No. 355).

Original Text

367. Capon with young Carrots.—Scrape two bunches of young carrots, keep them in their original shape as much as possible, wash them and dry on a cloth, put them into a stewpan with two ounces of butter, a little sugar, salt, and pepper, set it on the fire for ten minutes, moving them now and then, add a quart of white broth, simmer gently until very tender and it comes to a demi-glaze; dish the carrots on a border of potatoes, the points towards the centre, cook some small button onions the same way, but very white, and dress them alternately; mix the two gravies together with a quart of demi-glaze, set it on the fire, boil fast, skim it, when forming a bright thinnish sauce, pour it over the capon and vegetables; it being served with a brown sauce, it ought to be roasted brown like turkey (No. 355); turnips may also be added instead of carrots, or both.

Notes

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