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Capon with Orange or Oysters
Poultry
Historic

Roast fowl, covered with fat bacon and breadcrumbs, stuffed with cloved onion, served with orange-juice and salt, or with oysters (Bradley 1728).


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

To dress a Capon, or other Fowl.

When your Fowl is truss'd for Roasting, cover the Breast with a thin slice of fat Bacon, and put an Onion stuck with Cloves into the Belly, with some Salt and Pepper; when it is roasted enough, take off the Bacon, and strew it with grated Bread, till it is brown. This is eaten, either with Orange-Juice and Salt, or if Oysters are at hand, as they are about many Farms in England, they may be stew'd gently with a little White Wine, Spice, and a little Butter, which will make an agreeable Sauce for it. Or else it may be eaten with a very good Sauce, which I have often met with, and have lik'd as well; which is made with small Beer and Water, equal quantities, an Onion slic'd, some Pepper and Salt, and about an Ounce of Flesh, either of Mutton or Beef, to boil till it comes to about half, supposing at first 'tis not above half a Pint; and at some places, instead of Mutton, &c. this Sauce has been only made of the Neck of a Fowl. This Sauce, in my Opinion, has a very rich Taste, and has been well approv'd of by some curious Travellers: Where we could have this, we rather chose it than Wine-Sauce. Capons, Pullets, or others of this sort of Fowl, may be also larded with Bacon, if they are roasted; but the Gentleman aforesaid, who gave me this Receipt, told me that no Water-Fowl must be larded with Bacon.



See: Poultry with Citrus Sauce


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