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1
Preheat the oven to 350.
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2
In a heatproof bowl, soak the porcini in the boiling water until softened, about 20 minutes.
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3
Rub the porcini to remove any grit, then lift them out of the soaking liquid and finely chop.
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4
Reserve the liquid.
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5
Melt 2 tablespoons of the butter in a medium skillet.
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6
Add the carrot and half of the onion and cook over low heat, stirring occasionally, until softened, about 8 minutes.
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7
Add the liver, season with salt and pepper and cook until it is no longer pink on the outside, about 2 minutes.
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8
Stir in the chopped porcini.
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9
Transfer the mixture to a medium bowl and let cool completely.
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10
Add the ground veal, ham, eggs, 1 teaspoon of salt and 1/2 teaspoon of pepper.
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11
Mix with your hands until blended.
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12
Spoon the stuffing into the cavity of the capon and tie the legs together.
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13
Transfer the capon to a roasting pan and rub all over with the tablespoon of softened butter.
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14
Pour the wine over the capon and season it with salt and pepper.
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15
Add the remaining half of the onion to the pan and roast the capon for about 45 minutes, or until the wine has almost evaporated, basting once halfway through.
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16
Add the chicken stock to the pan and baste again.
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17
Roast for about 2 hours longer, or until an instant-read thermometer inserted in the inner thigh registers 160.
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18
Transfer the capon to a carving board and let rest for 10 minutes.
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19
Meanwhile, strain the pan juices into a small saucepan.
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20
Set the roasting pan over 2 burners, add the water and simmer over moderate heat for 3 minutes, scraping up the browned bits from the bottom of the pan.
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21
Add the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom.
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22
Add the pan juices to the saucepan; season with salt and pepper and keep warm over low heat.
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23
Spoon the stuffing into a warmed bowl.
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24
Carve the capon and serve with the stuffing and pan juices.
