|Smoked ham hock||1 (Meaty)|
|Capon||8 Pound (1 Capon Of 7-8 Pounds)|
|Bacon drippings||2 Tablespoon|
|Peanut oil||1 Tablespoon|
|Bouquet garni||1 Tablespoon|
|Cabbage||1 Pound, cut in to chunks|
|Potatoes||4 Small, pared and cut in chunks|
|Carrots||2 , pared and cut in chunks|
|White turnips||2 , pared and cut in chunks|
|Onions||2 , studded with 8 whole cloves|
|Celery stalks||2 , cut into pieces|
|Leeks||2 , washed and cut in chunks|
|Caribbean rice||1 Cup (16 tbs)|
|Cayenne pepper/Red pepper||To Taste|
Soak ham hock in cold water to remove excess salt.
Truss capon as for roasting.
Rub skin with cut side of lime half, then cut side of orange half.
Let stand to drain.
Heat bacon drippings, butter, and peanut oil in a deep soup kettle.
Add ham hock, water, and bouquet garni; bring to a boil, reduce heat, and simmer 30 minutes, skimming twice.
Add vegetables and seasonings, bring to a boil, skim, then cook over low heat 30 minutes, or until vegetables and meats are tender.
Put the capon on a large platter and surround with drained vegetables and rice.
Drink the broth from cups.