Cassell's dictionary of cookery

four ounces of suet very finely, and mix with it half the quantity of ham, half a poimd of breadcrumbs, a tea-spoonful of chopped parsley, and the same of marjoram and thyme, two or three grains of cayenne, a little salt and pounded mace, and the finely-chopped rind of a lemon. When these are thoroughly mixed, bind them together with two eggs, well beaten. Stuff the capon with this forcemeat, cover it with buttered paper, and roast it. Baste it frequently. Serve it, with some good brown gravy and bread-sauce in a tureen. Time to roast, one hour. Probable cost, from 2s. 6d. to 4s. Sufficient for foui- or five persons. Capon, Stuffed with Chestnuts — Pare a dozen large sound chestnuts, and blanch them like almonds. Stew them very gently for twenty minutes. Drain and pound them ; them mix with them the liver of the capon boiled and finely minced, two table-spoonfuls of fine broadcrumbs, a piece of fresh butter the size of a small egg, a small tea-spoonful of lemon-rind, a tea-spoonful of chopped parsley, a salt-spoonful of salt and the same of pepper, and a little nutmeg. Bind the forcemeat together with the yolks of two eggs. Fill the capon with this mixture, cover it with oiled paper, and roast it before a good fire. When it is sufficiently cooked, brush it over with beaten egg, dredge fine bread-crumbs over it, and brown it. Serve with half a pint of good melted butter, to which has been added three chopped gherkins. Probable cost, 2s. Gd. to 4s. each. Time to roast, one hour. Sufficient for four or five persons. Capon, To Truss for Boiling.— Pick the capon very clean ; singe it if necessary. Cut oft' the neck and the claws, and draw the bird, being very careful not to break the gallbladder, as it would make anything that it touched A-ery bitter. Preserve the liver and the gizzard. Fasten back the skin of the neck with a skewer. Press the feet down closely, make a slit in the top of the skin of the legs, and put the legs under. Put the liver and the gizzard in the pinions, then pass a skewer through the first joint of the wing, the middle of the leg, and through the body, and fasten the wing and the leg on the other side with the same skewer. Turn the wings over the I back, fasten a string over the legs and the I skewer to keep everything in its proper place. j Slake a little slit in the apron of the fowl, and put the parson's nose through it. j Capon, To Truss for Roasting.— Cut oft' the claws and the first joint of the wings, 1 and make a slit at the back of the neck just ! large enough to admit of the bird being drawn. j Preserve the liver, and the gizzard, and be care- ! ful not to break the gall-bladder. Tui-n the ! wings under, bring the legs close, twist the j head round with the bill to the breast, and pass I a strong skewer through the wing, the middle ! of the leg, the liver and gizzard, the body, the head, and the wing and leg on the other side. Tic the legs close to the apron with some strong thread. Truss the bird as firmly as possible, and place a piece of oiled paper over the breast before roasting. "When it is intended to stuft' the capon, the head may be cut right oft', and the skin of the neck skewered over.