Stuffed Roast Capon

Kapłon z Farszem


  • 1 capon
  • Salt


Sprinkle the inside of the capon with salt. Make stuffing as follows:

  • ¼ lb. pork back fat
  • 10 sardines
  • ½ lb. veal
  • 2 cups bread crumbs
  • Liver of capon
  • ¼ teaspoon lemon rind, grated
  • 3 egg yolks
  • 3 egg whites, beaten stiff

Cook veal with pork fat until tender. Cook the liver. Remove bones from sardines. Chop the meats, liver and sardines to a fine mass. Add the bread crumbs, lemon rind, butter and egg yolks. Mix well and fold in beaten egg whites. Stuff capon and rub with salt and butter. Bake at 325° until tender. Baste often.