Capon of the north

8 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
1 Capon about 6 lbs
Juice of 2 lemons
¼ cup All-purpose flour
Salt and pepper
1 cup Butter
½ pounds Bacon; diced
5 smalls Yellow onions
¾ cup Irish whisky
1 Garlic clove
½ teaspoon Ground allspice
1 cup Dry red wine
1 cup ;water
2 Egg yolks
2 tablespoons Light cream
1 pounds Pearl onions
1 pounds Mushrooms

Directions

Cut up capon as for fricassee. Dip pieces into lemon juice and then into 3 tablespoons flour, seasoned with salt and pepper. Brown in butter. Add bacon and small yellow onions; sprinkle with 1 tablespoon flour, and brown again. Flame capon with Irish whisky. Add salt, pepper, garlic, and allspice. Cover with wine and simmer gently for 60 minutes or until done.

For the sauce make a broth with the neck, feet, and giblets. Strain off the liquor from the bird and add to the broth. Reduce to half by rapid boiling. Thicken with raw egg yolks beaten with cream; reheat but do not boil after adding egg.

Serve capon in a dish garnished with the pearl onions and mushrooms, each cooked separately in water and lemon juice. Pour part of the sauce over the capon and serve the remainder separately. Makes 8 to 10 servings. Source: Woman's Day Encyclopedia of Cookery.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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