Captain's dinner with capuchin and minced meat

Cut the onions into half rings. Heat the butter in a frying pan and fry the onions over medium heat for 20 minutes. Scoop frequently.

Meanwhile, distribute the cauliflower in the same florets and cook for 10 minutes in a large pan of water. Drain and put into a bowl.

In the meantime, heat a frying pan without oil or butter and fry the bacon strips for 5 min. On medium heat. Add the minced meat and cook for another 5 minutes.

Put the capuchin into a sieve, rinse under cold running water and let it drain. Add to the mince and the bacon and heat for 3 min.

Season with pepper and salt.

Spoon the capuchin-minced mixture into a separate bowl.

Put the fried onions, piccalilli, pickles and feast onions all in separate bowls and serve with the capuchins and cauliflower.