Capon and Macaroni
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 400°F (200°C).
Clean and prepare the capon.
Boil the macaroni in salted water until al dente, then drain.
Stuff and roast
Stuff the capon with macaroni and truffles if using.
Roast the capon in the oven until golden brown and cooked through, about 1.5 hours.
Rest and serve
Let rest before carving and serving.
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
- Forms the main body of the dish and carries the stuffing while it roasts.
- Macaroni
- Fills the cavity and absorbs savory juices from the bird, adding body to the stuffing.
The step that matters
Let rest before carving and serving. Resting lets juices redistribute through the meat instead of running out when cut, keeping the capon moister. Cooking to fully done, without overcooking, also matters for safety and 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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.