Capon in milk and honey
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Capon, Cut Up Into Pieces |
| ½ | cup | Flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 3 | tablespoons | Oil |
| 3 | cups | Milk |
| ⅓ | cup | Honey |
| 3 | tablespoons | Parsley, Fresh, Minced |
| 2 | Sage Leaf, Fresh, Minced | |
| 1 | teaspoon | Hyssop |
| ½ | teaspoon | Savory |
| ¼ | teaspoon | Saffron |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ⅓ | cup | Pine Nuts |
Directions
Mix the flour with ½ teaspoon salt and ⅛ teaspoon pepper. Dredge the fowl in this mixture. Brown the pieces in oil in a large heavy saucepan until golden on both sides. Combine milk, honey, herbs, salt, and pepper in a bowl. Pour liquid over browned fowl in the saucepan, stirring to combine drippings with sauce. Cover and simmer about 20 minutes or until fowl is tender. Correct seasoning. Stir in pinones just before serving. From: To the King's Taste, Lorna J.
Sass.
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