Shakespeares Romeo Juliet Capon Capulet Recipes

ROMEO AND JULIET (CHEESE AND JAM)

Steps:

• Put your cheese down on a plate.
• Smear a spoon full of jelly on top.
• Eat.
• (Sounds goofy,I know but very easy and very good!).

CREAMED CELERY, FROM 1928

Steps:

• Cut celery to 1 inch pieces.
• Cover with water and cook till tender but not soft.
• Drain, saving the celery liquid.
• Melt the butter, mix in the flour and gradually blend in the milk to make a smooth white sauce.
• Use some saved celery liquid to thin the sauce if needed and save the rest for the soup pot.
• Mix the cooked celery into the sauce and turn into a well buttered dish (oven proof).
• Sprinkle the cheese over the top.
• Sprinkle the crumbs that have been lightly browned in the butter over the top of the dish.
• Bake in a moderate oven (350 degrees) for about 20 mins or until the cheese melts and the mixture is heated through/.

SHAKESPEARE'S ROMEO & JULIET CAPON CAPULET

Steps:

• 1. Force your finger under the breast skin and push one rosemary twig under the skin on each side of the breast.
• 2. Force 1 or 2 sprigs under the skin in the back of the capon.
• 3. Place 2-3 sprigs of rosemary, celery halves, amd 1/2 the onion into the cavity.
• 4.Melt 1 1/2 Tb of butter in a stovetop casserole or dutch oven.
• 5.Add the 1 1/2 Tb of corn oil and heat the casserole on the stove over medium.
• 6. Place the capon in the casserole and brown on all sides for 25 minutes without letting the corn oil/butter burn ( use medium heat).
• 7.Add 6 Tb of Champagne and cook gently, uncovered, on the stove for 1 1/2 hours.
• 8.Remove Capon from casserole and keep it warm.
• 9.After the cooking liquid cools down, skim off the surface fat.
• 10. Melt 1Tb butter in a saucepan then add the shallots and cook until soft.
• 11.Pour in the remaining Champagne and bring the mixture to a boil then add the reserved skimmed cooking liquid. Season to taste with salt and pepper.
• 12. Carve Capon, place on a hot serving platter, then coat capon with a small amount of sauce. Pour rest of sauce in a sauceboat for serving.