Clean and empty the capon.
Chopped ham, tongue, spinach, carrot and parsley. Gather everything in a bowl, mix with beaten eggs, bread crumbs soaked in milk or water and then squeezed, salt and pepper.
Mix well and with this mixture fill the capon.
In a saucepan heat oil and butter, recline the capon tied with string white kitchen.
Wet it occasionally with its gravy and, if necessary, add a little warm water.
Cook capon an hour and a half or two (depending on the size of the bird) and serve with a side of potatoes or mixed salad.
4 oz cooked ham
4 oz language
4 oz spinach
3 tbsp olive oil
1½ oz butter
1 tbsp breadcrumbs
1 tsp salt
1 tsp pepper