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
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@shell.portal.com or
jphelps@best.com
Servings: 8 servings
Capon Of The North Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
Historians have found proof that recipes existed way back into the far past, at least as far back into history as early Egypt, and possibly even further. However, these, old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to historians is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts describing recipes prepared by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something we still use today. Aspicius also describes how the Romans used many spices, including a few that will be familiar to modern cooks like bay, mint and parsley. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, such as coriander, parsley, and basil. The introduction of these new foods and spices prompted an explosion in manuscripts on cooking, many of which still exist in private collections. During the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to offer the most extravagent meals, and because of this cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking books are in great demand, mostly as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Capon Of The North recipe.
