As usual when my family is all together, we do a lot of eating.
Mom planned our meals long before we arrived.
She thought a turkey would be a crowd pleaser for dinner, but one proved difficult to find in a grocery store surrounded by palm trees, four months after Thanksgiving.
So she bought a capon.
Excuse me, what?
First of all, what kind of bird is this, Miss Farmer?
‘Capons are considered a little choicer than ordinary chickens. They have rounded, well fleshed bodies, and pale combs.’
My goodness, back in 1935, they must have come from the market with the head attached.
Cooking was part of the curriculum for 7th grade girls way back then.
Fanny Farmer’s Boston Cooking School Cookbook was her textbook.
My Mom took careful notes about preparing Butterscotch Pudding, Baked Potatoes,and Baked Ham with Glaceed Pineapple.
Mom was still cooking these things in the 70’s when we were kids.
After we grew up, she hung up her apron and tossed out her frying pans. Cooking for 5 kids finished her.
…except for special occasions.
Like a week with her kids, grand kids, and great grand daughter.
I have been chopping vegetables with a tiny knife with a serrated edge that Texaco gave away with a full tank of gas,(maybe 70 years ago), and using a porcelain plate for a chopping surface.
My sweet sis, ever resourceful, showed me how to grate a parsnip with a serrated knife.
Anyway back to capons.
Miss Farmer had only one recipe for capon, involving boiling the choice bird.
This is clearly unsatisfactory in this millennium.
I decided to do some research on the internet.
Well, living my life with one foot dabbling in vegetarian cuisine most of my life has not cut me out for dinner tonight.
Some of us will be having a castrated rooster, I mean capon, for dinner.
The capon researcher will be happy eating vegetables.
My brother Nick made the the rooster in the first photo, at Adirondack Camp for Boys.
My dear old mom must have a thing for roosters.