Forced Capon

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Forcing mixture
Sauce
Instructions (14)
  1. Cut the skin of a capon down the breast.
  2. Carefully slip the knife down so as to take out all the meat.
  3. Mix the capon meat with a pound of beef suet cut small.
  4. Beat this together in a marble mortar.
  5. Add a pint of large oysters cut small, two anchovies, a shalot, a bouquet garni, a little mignonette pepper, and the yolks of four eggs.
  6. Mix all these well together.
  7. Lay the mixture on the bones of the capon.
  8. Draw the skin over it and sew up.
  9. Put the capon into a cloth.
  10. Boil it for an hour and a quarter.
  11. Stew a dozen oysters in good gravy thickened with a piece of butter rolled in flour.
  12. Take the capon out of the cloth.
  13. Lay it in its dish.
  14. Pour the sauce over it.
Original Text
Forced Capon. Cut the skin of a capon down the breast, carefully slip the knife down so as to take out all the meat, and mix it with a pound of beef suet cut small. Beat this together in a marble mortar, and take a pint of large oysters cut small, two anchovies, a shalot, a bouquet garni, a little mignonette pepper, and the yolks of four eggs. Mix all these well together, and lay it on the bones; then draw the skin over it, and sew up. Put the capon into a cloth, and boil it an hour and a quarter. Stew a dozen oysters in good gravy thickened with a piece of butter rolled in flour; take the capon out of the cloth, lay it in its dish, and pour the sauce over it. [Pg 11]
Notes
—