INGREDIENTS

INSTRUCTIONS

This was a cheap and easy dish on which youngsters could practise when
learning to carve poultry. Ask a kindly poulterer to cut off the
bird's head and to supply the whole neck in its skin along with the
prepared bird and giblets.  Mix the herbs together and put a
tablespoonful aside. Add a light seasoning of salt and pepper to the
rest and fill the mixture into the body cavity of the bird. Stitch or
skewer the cavity openings securely. Truss the bird for boiling and
place it on a trivet in a stewpan which will also hold the bacon and
liquids. To prepare the neck, ease the spine and surrounding flesh  out
of the skin as if peeling off a stocking. Do not break the skin.  Chop
the liver and heart finely and mix with half the reserved herbs,  a
little seasoning and the breadcrumbs. Bind with the egg. Fill this
mixture into the skin, allowing room for the bread to swell. Fasten
the ends of the sausage-shaped 'pudding' securely and add to the pan.
(If the skin is accidentally torn, or is not supplied, you can make
the stuffing into small balls and fry or bake them, as an acceptable
substitute.) Mix the cider with 425 ml/15 fl oz/2 cups water and heat
until nearly boiling. Add the liquid to the pan, put on a  well-fitting
lid and poach the bird gently for 2-2 1/2 hours. Add the  bacon piece
after 30 minutes and the stuffed neck after a further 15  minutes. Top
up the pan with extra boiling water then, or later if  needed. Test the
bird for readiness after 2 hours by thrusting a thin  skewer into the
thickest part of the thigh. The juices should run  clear. A smallish
bird may be almost ready by this time, and the  bacon piece should be
done. Take the bacon out, with the 'pudding',  and leave both to rest
for 10-15 minutes. The slice both to serve as  a garnish for the
poached bird. Scatter a few extra herb leaves over  the breast of the
bird before serving. First stuff your capons with  saveray, With
parsley, a little, hissop I say; Then take the neck,  remove the bone;
And make a pudding thereof at once With an egg and  minced bread also
With hacked liver and heart thereto... Then boil  the capon, as I they
say, With parsley, sage, hissop, saveray... With  slices of bacon
embrawded here and colour your broth with saffron  dear... (Mrs
Groundes-Peace's Old Cookery Notebook)  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 2426
Calories From Fat: 1451
Total Fat: 162.1g
Cholesterol: 872.4mg
Sodium: 3844.4mg
Potassium: 1668.4mg
Carbohydrates: 24.6g
Fiber: <1g
Sugar: 15.5g
Protein: 209.6g