Capon, Roast
Ingredients
Directions
Prepare
Truss the capon firmly for roasting.
Cover the breast with oiled paper.
Roast and serve
Roast the capon over a good fire for 1 hour.
Once cooked, place it on a hot dish with watercress around it.
Serve with good gravy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Capon
- Is the main meat, cooked by roasting until done through.
- Gravy
- Adds moisture and savoury flavour to the serving of roasted meat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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