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