{"id":4582,"slug":"stuffed-capon-bruxelloise","title":"Stuffed capon, Bruxelloise.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["half of a loaf of white bread","milk","salt and pepper","a little chopped parsley","one pound of finely chopped salted almonds","one egg","one capon","a slice of fresh fat pork"],"ingredients_norm":["loaf of white bread","milk","salt and pepper","little chopped parsley","salted almond","egg","capon","fresh fat pork"],"steps":["Soak half of a loaf of white bread in milk, then squeeze out the milk, mince fine.","Add salt and pepper, a little chopped parsley, one pound of finely chopped salted almonds, and one egg. Mix well together.","Fill the capon with the mixture.","Tie a slice of fresh fat pork over the breast, and roast in the same manner as chicken or other fowl."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w21:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ee5bb741c2d91f37ca7cbf6f7eeae748dde77bee7619e373fb0690d3484987c2","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/stuffed-capon-bruxelloise"}