This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Pick all the feathers out, cut off the head and feet, draw, singe and wipe the inside of a tender capon of five and a half to six pounds. Sprinkle the inside with a teaspoon salt; truss well; place a thin piece larding pork on the breasts of the capon, tying a string around. Lay it in a roasting pan with quarter gill cold water; place in a moderate oven and roast for thirty minutes; then turn it over, baste all over with its own gravy and roast for forty minutes more. Remove it, untruss, dress on a hot dish, decorate with watercress all around. Skim the fat from the gravy, then pour in two tablespoons broth, boil for two minutes. Strain the gravy over the capon and serve.
Have in a bowl two ounces granulated sugar, three whole raw eggs, two ounces sifted flour, one ounce dry cake or bread crumbs, half ounce candied lemon, one ounce picked currants,* half ounce chopped raw beef marrow, half ounce chopped citron, two tablespoons Jamaica rum, one teaspoon pounded allspice, one saltspoon salt and one gill cold milk. Mix all the ingredients with a wooden spoon until thoroughly amalgamated.
Lightly butter and flour six small moulds, then fill them up with the preparation. Place the moulds in a baking tin, fill up with boiling water to half the height of the moulds. Set in the oven for thirty-five minutes. Remove from the oven. Unmould on a hot dish; pour a brandy sauce over and serve hot.
* To clean and prepare Sultana currants and raisins for pastry, see No. 3281.
Place in a saucepan one and a half ounces granulated sugar, one gill cold water, the rind of one-quarter of a lemon and let come to a boil, then add two and a half tablespoons brandy and half tablespoon good butter, remove the pan from the fire and briskly whisk the sauce till the butter is melted. Remove the lemon peel and use as directed.
Prepare a quart vanilla ice cream exactly the same as per No. 42. Have a well-cleaned quart brick mould with the bottom lined with a sheet of white paper. Place one-third the prepared vanilla into the mould and keep it buried in ice. Have a clean, empty pint tin can on ice, then drop another third of the vanilla into the can. Mash and strain through a sieve six tablespoons preserved strawberries and drop the liquor into the freezer with the remaining third of the vanilla, adding two drops strawberry colouring. Thoroughly mix with a wooden spoon and let stand in the freezer. Pour one teaspoon pistache essence into the tin can containing one part of the vanilla. Mix briskly with a wooden spoon. Remove and spread the strawberry ice cream from the freezer over the vanilla in the brick, then the pistache over the strawberry cream. Arrange a piece of white paper on top of the pistache. Close the mould and bury it in the tub in which the vanilla was first prepared; then freeze for fully one hour.
Remove the brick, dip the tin in lukewarm water for a few seconds, wipe well; unmould on a cold dish with a folded napkin and serve. (As soon as you begin to prepare the Neapolitan brick, it should be done as rapidly as possible so as to avoid melting.)