Capon Of The North 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


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

Recipes as an idea can be tracked back into history, in fact as far as pharonic Egypt, and possibly even further than that. In practice though, sadly, these old cook books were just simple hieroglyphic instructions for food preparation.

Progressing into Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were divided into appetizers, main meal and afters, a very modern way of dining. Additionally, he tells us how the Romans used many herbs and spices, including a few you will know like basil, mint and asafoetida.

Later on, in the 15th century, the Crusaders brought back many new foods and spices from the East, such as basil and rosemary. The introduction of these new tastes led to an explosion in manuscripts on food, most of which are kept safe in private collections.

The TV revolution brought us celebrity TV chefs and the demand for the accompanying recipe books.

Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on our web site.

[TOP]


We hope you enjoy this Capon Of The North recipe.

 


Capon Of The North Recipe, one of many tasty recipes brought to you by Recipes Ideas




A normal paper cookbook simply isn`t big enough to hold the number of delicious recipes available here, and this Capon Of The North recipe is just one.

This Capon Of The North recipe should show that preparing marvelous meals was never easier to do!

On this online cook book you can discover yummy meals from the whole world, so soon you will be serving up flavorsome meals that will make entertaining a breeze.

Many of these recipes detail details of fat and carbohydrate content, so they are acceptable for special diets and the latest diet fads.

It is no longer necessary to waste money on costly cookery books or eating out : just print out the recipe and start preparing delicious meals to delight your family in the comfort of your own home.


Popular Categories

 

 

Within this on-line recipe book you can find good-tasting recipes from the whole world, so soon you will be cooking superb meals for every taste.


This Capon Of The North recipe will pretty soon have your nearest and dearest demanding more.




--::|::--