Home › The Principles of Cookery › Capon, Stuffed and Roasted

Capon, Stuffed and Roasted

Shred four ounces of suet very finely, and mix with it half the quantity of ham, half a pound of bread-crumbs, a tea-spoonful of chopped parsley, and the same of marjoram and thyme, two or three grains of cayenne, a little salt and pounded mace, and an inch of lemon-rind finely chopped. When these are thoroughly mixed, bind them together with two eggs, well beaten. Stuff the capon with this forcemeat, cover it with buttered paper, and roast it. Baste it frequently. Serve it with some good brown gravy and bread-sauce in a tureen. Time to roast, one hour. Probable cost, from 2s. 6d. to 4s. Sufficient for four or five persons.