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.