Shakespeare's Romeo & Juliet Capon Capulet

READY IN: 2hrs 25mins
Recipe by petlover

I LOVE vintage cookbooks and old community cookbooks. And I picked up ( second hand of course) a great cookbook called " Cooking with Shakespeare" This cookbook is dedicated "To all Shakespeare lovers...and especially to those actors, directors and producers of extraordinary talent and dedication who perpetuate his genius throughout the world.." I have not tried this recipe but it looks so interesting. In this great cookbook, here are recipes ( and quotes, drawings" for each play.

Top Review by Andi of Longmeadow

This is absolutely a lovely dish. Such an easy dish to put together, and you get a big bang for your buck. I reduced the champagne a bit, but other then that, followed exactly to a tee. Served with a side of Recipe #456550 (polenta) and totally made a gracious, and fantastic meal. I used a cornish hen in place of a capon. Made for ZWT7

Ingredients Nutrition

  • 6 -7 lbs capons, trussed
  • 7 sprigs rosemary
  • 1 large stalk celery, cut in half1/2 medium onion
  • 2 12 tablespoons butter, plus 1 tb
  • 1 12 tablespoons corn oil
  • 0.5 (750 ml) bottle champagne (drink to rest!)
  • 3 shallots, thinly sliced
  • salt and pepper

Directions

  1. 1. Force your finger under the breast skin and push one rosemary twig under the skin on each side of the breast.
  2. 2. Force 1 or 2 sprigs under the skin in the back of the capon.
  3. 3. Place 2-3 sprigs of rosemary, celery halves, amd 1/2 the onion into the cavity.
  4. 4.Melt 1 1/2 Tb of butter in a stovetop casserole or dutch oven.
  5. 5.Add the 1 1/2 Tb of corn oil and heat the casserole on the stove over medium.
  6. 6. Place the capon in the casserole and brown on all sides for 25 minutes without letting the corn oil/butter burn ( use medium heat).
  7. 7.Add 6 Tb of Champagne and cook gently, uncovered, on the stove for 1 1/2 hours.
  8. 8.Remove Capon from casserole and keep it warm.
  9. 9.After the cooking liquid cools down, skim off the surface fat.
  10. 10. Melt 1Tb butter in a saucepan then add the shallots and cook until soft.
  11. 11.Pour in the remaining Champagne and bring the mixture to a boil then add the reserved skimmed cooking liquid. Season to taste with salt and pepper.
  12. 12. Carve Capon, place on a hot serving platter, then coat capon with a small amount of sauce. Pour rest of sauce in a sauceboat for serving.

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