Boiled Capon

Capon with vegetables boiled in white broth and Madeira wine.

Draw a fat capon, be careful not to remove the fat from the rump; peel about one-half pound of truffles, boil them in a little Madeira; take the trimmings of the truffles and pound them with an equal amount of breadcrumbs, add half a goose's fat liver, the whites of two eggs, and a few tablespoonfuls of scarped bacon; rub through a sieve. Truss the capon with its legs forced under the skin, rub it with lemon, and tie on it thin slices of bacon fat: put it in a pan with some slices of vegetables and bacon. Place in sufficient white broth to cover, and over all a piece of buttered paper, and boil gently. When cooked drain and take off the string. Put a layer of the forcemeat on a dish, put the capon over and garnish both sides with white cocks-combs.