Capon Of The North

---------- Recipe via Meal-Master (tm) v8.04

Title: CAPON OF THE NORTH
Categories: Capon, Irish, Alcohol, Wine
Yield: 8 Servings

-JUDI M. PHELPS
1 Capon about 6 lbs
Juice of 2 lemons
1/4 c All-purpose flour
Salt and pepper
1 c Butter
1/2 lb Bacon; diced
5 sm Yellow onions
3/4 c Irish whisky
1 Garlic clove
1/2 ts Ground allspice
1 c Dry red wine
1 c ;water
2 Egg yolks
2 tb Light cream
1 lb Pearl onions
1 lb Mushrooms

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@shell.portal.com or jphelps@best.com

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