Capon Of The North

Ingredients

1 capon about
2,700 ml juice
2 lemons
32 gr all purpose flour
230 gr butter
1/2 bacon
5 onions
3/4 irish whisky
1 garlic clove
1 gr allspice
240 ml dry wine
2 egg yolks
30 ml cream
375 gr pearl onions
160 gr mushrooms

Instructions

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.