No. 51—FRIED CAPON RAGOUT.
May be made from the capon. Prepare it just the same as described in [No. 42], Fine Partridge Ragout.
No. 52—STEWED CAPON.
Quantity for 6 Persons.
- 1 capon
- Salt
- 6 pepper-corns
- 2 onions, sliced
- ⅛ of a celery
- ½ carrot, sliced
- 1 clove
- 1 wineglassful of red wine
- 1 tsp. of lemon juice
- 1 tsp. of sugar
- ½ pt. champignons
- Some bouillon or water
- ⅛ lb. of butter
- 2 tbsps. of flour
- 1 bay-leaf
Preparation: The capon is prepared well and tied into bacon slices, then fried in ⅛ lb. butter for ½ hour.
For the gravy, stir in the flour, fill up with bouillon or water mixed with a teaspoonful of meat extract and the rest of the ingredients and in this gravy stew the capon 45 minutes to 1 hour, basting and turning it frequently. Serve the capon and strain the gravy. Quarter the champignons and put them into the gravy. Pour in the champignon juice while stewing.
Remarks: You can take oysters instead of champignons, allowing 3 or 4 to each person. Before serving the bird, remove bacon and strings.
No. 53—RED GROUSE CUTLETS.
Quantity for 6 Persons.