"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Capon Recipe

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This recipe for Capon, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dora Perry
Added: Wednesday, September 26, 2007


1 - 7-8lb Capon
8 slices of STALE Pepperidge Farm sandwich loaf bread
1/2 Stick of butter
1 tsp poultry seasoning
1/2 tsp rubbed sage
1 egg
1/2 c chopped onion
1 good size stalk of celery
Juice from Giblets, 3/4 - 1 c

Simmer giblets in a few cups of water.

Melt butter, add onion, celery and parsley to taste.

Moisten stale bread cubes with giblet juice. Add one beaten egg, 1 tsp poultry seasoning. Combine stuffing with butter onion and celery mixture. Stuff Capon.

Rub sage all over the Capon, Roast at 350 for 1 1/2 hours, until done.




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