Capon in milk and honey

Yield: 6 servings

Measure Ingredient
4 pounds Capon, Cut Up Into Pieces
½ cup Flour
½ teaspoon Salt
⅛ teaspoon Pepper
3 tablespoons Oil
3 cups Milk
⅓ cup Honey
3 tablespoons Parsley, Fresh, Minced
2 \N Sage Leaf, Fresh, Minced
1 teaspoon Hyssop
½ teaspoon Savory
¼ teaspoon Saffron
½ teaspoon Salt
⅛ teaspoon Pepper
⅓ cup Pine Nuts

Mix the flour with ½ teaspoon salt and ⅛ teaspoon pepper. Dredge the fowl in this mixture. Brown the pieces in oil in a large heavy saucepan until golden on both sides. Combine milk, honey, herbs, salt, and pepper in a bowl. Pour liquid over browned fowl in the saucepan, stirring to combine drippings with sauce. Cover and simmer about 20 minutes or until fowl is tender. Correct seasoning. Stir in pinones just before serving. From: To the King's Taste, Lorna J.

Sass.

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