Cappone alla calabrese (calabrian capon)

Ingredients

• A capon
• 150 g butter
• 10 anchovies
• ½ lemon
• nutmeg to taste
• salt, pepper to taste

Preparation

1. Prepare a cream by mixing 120 g of softened butter with the anchovies, lemon juice and a pinch of nutmeg.
2. Put the cream into the boned capon breast and stitch it up. Grease it with the rest of the butter and then cook for three hours on a spit, basting regularly with the dripping fat and Marsala wine.