---------- 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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