{"id":4264,"slug":"stuffed-capon-st-antoine","title":"Stuffed capon, St. Antoine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["capon","bread crumbs made from a five-cent loaf of bread","twelve whole boiled chestnuts","three boiled fresh, or canned, apricots","six stewed prunes","three boiled, or canned, pears","two peaches","an egg","one gill of brandy","a piece of fat pork","a carrot","onion","bouquet garni","three ounces of butter","one-half cup of bouillon","one cup of brown gravy","watercress"],"ingredients_norm":["capon","bread crumbs made from cent loaf of bread","whole boiled chestnut","boiled fresh or canned apricot","stewed prune","boiled or canned pear","peach","egg","brandy","fat pork","carrot","onion","bouquet garni","butter","bouillon","brown gravy","watercress"],"steps":["Season the capon well, both inside and out, and put in ice box.","Prepare a stuffing as follows: The bread crumbs made from a five-cent loaf of bread, twelve whole boiled chestnuts, three boiled fresh, or canned, apricots, six stewed prunes, three boiled, or canned, pears, and two peaches. Put in a bowl, add an egg and one gill of brandy, and mix well.","Fill the capon, wrap a piece of fat pork around it, and put in roasting pan with a carrot, onion, bouquet garni, and three ounces of butter.","Put in oven and roast slowly, basting continually until done.","Remove the capon to a platter and take off the fat pork.","Return the pan to fire and bring to a boil. When the fat is clear drain it off and add to the pan one-half cup of bouillon and one cup of brown gravy.","Season, boil, strain and pour over the capon.","Garnish with watercress."],"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:w1:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"41eb0b8d7fcdcb9c566fc58de97201f660fc0bdc5ed77a702a9d1c73e6df357a","created_at":"2026-08-02T16:34:18Z","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-st-antoine"}