Capons

Instructions for preparing capons for cooking.

The instructions for preparing capons for cooking are as follows:

FOR CLEANING AND TRUSSING--Pluck off all the feathers and singe a capon, chop off the head close to the back, remove the crop, and loosen the liver and other inside parts to the breast end. Cut around the vent, draw it clean, flatten the breast-bone with a cutlet bat, cut off the toenails and tuck the feet down close to the legs.

FOR BOILING--Put the forefinger through the interior, under the skin of the legs, raise it, make holes in them, and push in the legs. Pass a skewer into the first joint of the pinion, bring the middle of the leg close to it; push a skewer through the middle of the leg into the body, and repeat this operation on the other side. Place the liver and gizzard in the pinions, turn the ends or points on the back, and fasten the legs into position by tieing them with a string.