Capon in milk and honey

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Recipe by: neil

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Capon, Cut Up Into Pieces 2 Sage Leaf, Fresh, Minced
1/2 c Flour 1 ts Hyssop
1/2 ts Salt 1/2 ts Savory
1/8 ts Pepper 1/4 ts Saffron
3 tb Oil 1/2 ts Salt
3 c Milk 1/8 ts Pepper
1/3 c Honey 1/3 c Pine Nuts
3 tb Parsley, Fresh, Minced

Mix the flour with 1/2 teaspoon salt and 1/8 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.