Braised Capon

Stuffed Capon glazed with veal broth.

Take a capon, draw and truss it, put it into a braisingpan with half a pound of fat bacon, sliced; add one tablespoonful of butter and a pint of veal broth. Place it on a brisk fire, which will give the capon a brown color. Then remove it to a moderate fire, and put some hot coals or embers on the top, and braise the capon for an hour. Skim off the fat from the liquor, add half a pint of good stock, reduce it to a half-glaze, strain and pour over the capon. Capons may be stuffed with truffles, chestnuts, sausages, olives, or plain veal stuffing.