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Capon Roasted

A roasted capon covered with bacon and served with cresses dressed in vinegar or lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Capon Roasted

Ingredients

Directions

Prepare

  1. Prepare and truss the capon.

  2. Cover the breast with slices of fat bacon.

Roast and serve

  1. Baste with its own gravy.

  2. Serve garnished with cresses seasoned with vinegar or lemon juice.

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
Provides the main meat, whose lean breast benefits from protection and basting during roasting.
Fat bacon
Covers the breast, adding fat that keeps the lean meat moist and flavourful as it roasts.

The step that matters

Basting with its own gravy. Lean poultry dries out easily in dry oven heat. Spooning the pan juices back over the bird keeps the surface moist and helps it brown evenly.

“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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