---------- 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.
 [email protected] or [email protected]

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