Capon Roasted
Ingredients
Directions
Prepare and truss the capon.
Cover the breast with slices of fat bacon.
Baste with the capon's own gravy.
Serve garnished with cresses and 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.
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