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Boiled Capon

A boiled capon served on a platter, trussed with twine and sliced for serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boiled Capon

Ingredients

Directions

Prepare

  1. Truss the capon with twine instead of skewers.

  2. Boil the capon until fully cooked.

Carve and serve

  1. Place the capon on a platter with the tail towards you and the head away.

  2. Insert a fork into the breast to hold it steady.

  3. Remove the twine before serving.

  4. Cut a thin slice from the right side of the breast, including the wing-bone.

  5. Cut the skin on both sides of the second joint, then separate the joint from the back.

Recipe from a historical cookbook (Internet Archive).

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 protein; boiling cooks it through to a tender, moist texture.

“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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