Capon Of The North Recipe

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Capon Of The North Recipe from the Recipes 4U Cookbook


Capon Of The North Recipe

Recipe Ingredients

1 capon about 6 lbs
1 juice of 2 lemons
1/4 cup all-purpose flour
1 salt and pepper
1 cup butter
1/2 lb bacon, diced
5 small yellow onions
3/4 cup irish whisky
1 garlic clove
1/2 tsp ground allspice
1 cup dry red wine
1 cup ; water
2 egg yolks
2 tbsp light cream
1 lb pearl onions
1 lb mushrooms

Recipe Preparation

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. or



Servings: 8




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Capon Of The North Recipe from the Recipes-4U Cookbook

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This Capon Of The North Recipe is one of our Irish Recipes, which are collected from submissions from our readers and `free to use` sources. Clearly, as there are over 50,000 recipes in the collection it is not practical to cook and test every recipe on our web site, so please take care, and double check everything and don`t trust the information implicitly. If you spot any thing that looks wrong, let us know.


Capon Of The North Recipe

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