Boiled Capon

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Truss a capon, and wrap it up in a sheet of buttered paper, tied on securely with string; put it on to boil with carrot, onion, and garnished bouquet, moistened with, stock or water enough to cover it, and a little salt; and when done, dish it up with cauliflowers, or brocoli, pour some Bechamel, or any other white sauce over it, and serve.

Note.—Boiled capons, fowls, or chickens may also he served with any kind of vegetable garnish, such as Jardiniere, Macedoine, &c, or with Toulouse, Financiere, Milanese, mushroom, and truffle ragout.

No. 472