London Leftovers from 1669 – Citrus and Meat Hash

Capon is pronounced Kay-pon. A castrated rooster.

I don't like him, can we get the original back on 18th century cooking?

I am surprised with this dish as only rich had access to citrus unless you grew your own, which could only happen in certain parts of the country. Citrus would have served as a tenderizer.

Stuff like this will have fellows like me looking forward to leftovers more than the meal!

Oh goodness, yum

Alas, grapefruit weren’t used in cooking until 1750 or so.

You're the Bob Ross of the Olden America. Thank u for being on here

I wonder if the eggs were not supposed to be curdled. The dish sounds delicious but as Ryan said, "it looks…like…something." The recipe mentions the gravy with eggs being stirred together over a "chafing dish of coals." It makes me think of gentle heat, and that the eggs would thicken the gravy as eggs thicken a curd, pudding, or custard. It would certainly look more appetizing, and I imagine would thicken it more as well.

It's nice when something simple like this turns out to be a great, hearty meal. A recipe for reheating leftovers became Ryan's favorite recipe this channel has made.

Reject modernity
Embrace tradition

It sounds like a simple and wonderful dish. Perhaps a teaspoon or more of powdered turmeric would work nice with the citrusy elements.

Lovely to watch. Guilty of leftovers, kids grown up now, so more exclusive meals, tend buying much less ready made food cooking from scratch mainly now. Use up them scraps lol God bless you and keep you safe 💕

Looks good as well as low cost which is important today with the cost of food. John T

how cow this looks amazing!
might have to make this with my girlfriend soon

This made me hungry

Keeps the scurvy away

Seville oranges are, in my opinion, more sour than bitter. This is tricky, though, because there seems to be more than one type of orange called “Seville.”

Grapefruits would probably not have been available (outside of Barbados) in the eighteenth century, but other citrus fruits were.

Verjuice, by the way, is a sour juice from green (unripe) grapes or other sour fruits. It was a common ingredient in 17th and 18th century recipes. Cooks deployed verjuice for some of the uses now served by vinegar and wine.

Love the Ryan content!

The recipes back then did not have measurements because families were huge with lots of children so they were using large quantities nor did they waste anything either.

I would use veal, rabbit, and chicken, with veal and chicken stock to match the citrus. A green garnish would be a fine finish. That's another fine recipe you've found!