Roasted Capons with Noodles

Capons wrapped in bacon, cooked on a spit anc served with parmesan and chicken glazed noodles and German sauce.

Prepare a capon, as for braised capons, financiere, covering the breast with slices of bacon-fat instead of larding them. Wrap some brown paper round the capon, and roast it before a good fire. When it is done move it from the spit, and take off the bacon, Moisten some noodles with German sauce, and add to this some Parmesan cheese and chicken glaze. Place the noodles on a dish two inches in thickness, put the capon on them, and serve with German sauce.