Simple Capon Galatina

Preparation:

Preparation: Immerse the capon in boiling salted water for a quarter of an hour, let it cool down and remove the skin into as large pieces as possible. Remove the meat from it and mince the meat with the veal and cooked ham, mixing everything together. Bring a pot of water to the boil with the capon carcass, carrots and beef bone. Form a meatloaf with the minced mixture, wrap it in the skin of the capon and then in a very fine cloth, tying the ends. Remove the carcass and bone from the broth and immerse the meatloaf in it. Let it simmer for about 3 hours or more. Drain it, cover it and overlap it with an equally distributed weight so that it is flattened evenly. Let cool. Cut into thin slices. Arrange them on a serving plate and decorate with a diced jelly. Accompanying wines: Collio Tocai Friulano DOC, Torgiano Chardonnay DOC, Contessa Entellina Sauvignon DOC.