Cookie Notice

However, this blog is a US service and this site uses cookies from Google to deliver its services and analyze traffic. Your IP address and user-agent are shared with Google along with performance and security metrics to ensure quality of service, generate usage statistics, and to detect and address abuse.

Tuesday, 15 December 2009

What price a capon for Christmas?

With apologies for the lack of deep posts - not due to me having started the seasonal relaxation early, but rather to a hangerload of work to ensure we hit the ground running on 4th January after the construction industry break - all turkey-eaters can look away now.

In years past, our old neighbour Jessie displayed a green and sustainable AGW countermeasure years ahead of her time by castrating cockerels. Without their gonads, they would not burn off energy constantly hankering for female company or strutting around eachother, and grew tame and sleek and fat as footballs. A Sussex White capon for Christmas provided the substance as it were that a shoebox of a goose lacked. A capon was always the Christmas feast years before the first foreign turkey entered our shores. Until recently, when castrating cocks was made illegal.

You might imagine this to have been another piece of EU lunacy, but not so; it was a peculiarly British piece of lunacy, inspired by the 'fish are people, too' folk who didn't object to hatching eggs to grow into meat but insisted it did so with a full complement of testicles.

So throughout Europe as our cousins feast on roast capon, the British table is restricted to the products of Bernard Matthews' vast Norfolk sheds. Or not. Those nice people at French Click (no interest, just a satisfied customer) will deliver you a fresh 3kg capon this week but at a price - about £40. Old Jessie would have been horrified.


Weekend Yachtsman said...

Capons are all very well (and btw why not just "do" them yourself - who's checkin'?), but the proper thing for Christmas if of course as goose.

Hie thee over to Clerk's Farm at Little Sampford and get some proper poultry. (Disclaimer - no connection, just a satisfied customer).

And btw, you are in the construction business? That makes two things we have in common, yachtin' being the other. Not to mention the politics. A Merry Christmas to you!

Anonymous said...

I think you'll find that Radders is a stink-potter, but hey, its nearly Christmas! :) I have Turkey only once per year (deliberately) and really enjoy it. Reared and sold locally from our local farm shop of course. As to me being also a "stink-potter" I have been temporarily suspended from that clan due to my boat now being sold.

Coney Island

talwin said...

Or do like an increasing number seem to do. On Christmas Day get to the local Indian or Bangla restaurant for the ubiquitous chicken korma.

Anonymous said...

I was very saddened to be told that the capon was no more when I visited our excellent local butcher a few years ago. Happily, he was able to supply an excellent and very large chicken instead.

Weekend Yachtsman said...

The great fraternity of boaties is an inclusive church; whether kayaks, rowing boats, sailing boats or stinkboats, all are welcome.

Except jet-skis, obviously.