All Easy Recipes. Cook all that you can cook. Stuffed Capon
 
What You Need:            (To Serve: 2 - 4)
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  • 1 large capon
  • 1/3 cup raisins
  • 1 slice of ham
  • 4 tablespoons butter
  • 2½ pound minced pork
  • Salt and pepper
  • 1 small tin devilled ham
  • 1 teaspoon monosodium glutamate
  • 1 small tin potted meat
  • 2 raw eggs
  • 1 onion, chopped fine
  • 2 hard-boiled eggs
  • ½ cup grated mild cheese
  • 5-10 stuffed green olives
  • 1/3 cup sweet pickles
  • Butter for roasting

    • How To Cook:
    1. Prepare the capon (see below).

    2. Chop up the ham very fine and add the minced pork, devilled ham, potted meat, onion, cheese, sweet pickles, raisins, butter, a little seasoning and monosodium glutamate.

    3. Add the raw eggs and mix thoroughly.

    4. Stuff the capon with this mixture.

    5. Cut hard-boiled eggs into 6 wedges each and put them at either side of the capon; push the olives into the stuffing.

    6. Sew up the capon and spread the whole surface of the bird with butter.

    7. Extra stuffing can be put in the tin alongside the capon.

    8. Roast for 30 minutes in a moderately hot oven (400°F), then decrease to moderate (350°F) and cook for 30-45 minutes longer.

    TO BONE AND PREPARE THE CHICKEN (CAPON):
    1. Slice down the back, running the knife along the carcase inside the skin and flesh to free from the bones.

    2. Work the flesh free of all the bones, thus removing the legs, wings, etc.

    3. The bones can be removed joint by joint; try to strip all the meat off them.

    4. Soak the boned chicken overnight in a mixture of lime juice and 1 tablespoon soya sauce.
    		 
    		 
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