Method:
Clean the capon by drawing, singeing, rinsing under the tap and cutting off the head and claws. Chop all the dried fruit in bowl, breaking up the walnut halves and the green olives in your fingers, and season with salt, pepper and the cloves.
Mix well by hand, stuff the stomach opening of the capon and sew it up with kitchen string. Melt the butter together with the sour cream and the vinsanto in a large saucepan.
Add the capon, cover the pan and keep over medium heat for an hour and a half. Turn the capon over once only and baste frequently and carefully with its gravy. Should the liquid reduce too much, add the little hot water and a few teaspoons of vinsanto.
When the foul is cooked but very tender, place it on a serving dish and leave to cool for 15 minutes before jointing and serving it with its gravy, which you will have obtained by scraping the bottom of the pan and boiling the cooking juices over fierce heat. Remember to add a tablespoon of vinegar, but only at the last minute.