Roasted Capon With Mushrooms And Toast

Ingredients

• 1 capon, roasted and cold
• 2 tbsp butter
• 1 cup strong broth
• 1 onion, thinly sliced
• 1 cup mushrooms, sliced (fresh or pickled)
• 1/4 tsp nutmeg
• 2 tbsp butter, beaten
• Lemon slices and peel, for garnish
• Toast points (sippets)

Method

1. 1 Remove the rump and legs from the roasted capon, keeping them whole. Slice the wings and breast meat into very thin slices or mince finely.
2. 2 In a pipkin or saucepan, melt butter and add the sliced onion. Cook until soft, then add the minced capon meat.
3. 3 Stir in the broth, nutmeg, and sliced mushrooms. Stew gently until the meat is heated through and flavors meld.
4. 4 Place toast points on a serving dish. Arrange the whole rump and legs on top of the toast, then spoon the minced meat mixture over them.
5. 5 Drizzle with beaten butter and garnish with lemon slices and lemon peel before serving.