Roasted Capon Stuffed With Veal And Smoked Ham

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1/2 ounce dried porcini mushrooms ( 1/2 cup)

1 cup boiling water

3 tablespoons unsalted butter, 1 tablespoon softened

1 large carrot, finely chopped

1 medium onion, finely chopped

1/4 pound calf's liver, cut into 1/2-inch dice

Kosher salt and freshly ground pepper

1/2 pound ground veal

1/4 pound cooked smoked ham, cut into 1/4-inch dice

2 large eggs, beaten

One 8-pound capon

1 cup dry red wine, preferably Barbera d'Asti

1 cup chicken stock or low-sodium broth

1/2 cup water

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