Roast Capon with Lemon and Parsley Stuffing from The Times Cookery Book by Katie Stewart
Wipe the bird and remove any giblets from inside. Set aside while preparing the stuffing. Melt the butter for the stuffing in a saucepan over low heat. Measure the breadcrumbs, lemon rind, and herb...
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Fork
- Spoon
- Measuring cup
- Paper towel
Ingredients
- 2 oz (50 g) butter
- 1 (4 lb) (2 kg) oven-ready capon
- freshly milled pepper
- salt
- pinch thyme or marjoram
- 4 tablespoons finely chopped parsley
- finely grated rind of 1 lemon
- 4 oz (100 g) fresh white breadcrumb
- 4 oz (100 g) butter
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