Stewed Capon, French Style

Lemon-rubbed capon with gravy.

Pluck, singe and draw a capon, wipe it thoroughly both inside and out, rub it well with lemon and truss; tie some slices of bacon fat over, put it into a saucepan with an onion cut in slices, pour over one breakfast cupful of good stock or gravy, and stew gently on the side of the fire until the bird is done. Place it on a dish, and serve.