Take one large or two small capons, rub them over with half a lemon, and then wrap them in white paper, and place them in a stewpan, with enough good stock to cover them; add one onion, a head of celery, and a small carrot cut into pieces, a blade of mace, and a little grated nutmeg, and let simmer for one hour and a quarter just before dinner-time; take out the capons and let them drain upon a napkin. Boil some very small turnips in water, with a pinch of sugar and the same of salt, and one ounce butter, until tender; boil some Brussels sprouts very green. Take some of the gravy the capon was cooked in, thicken it with a little roux, and add a gill of cream to it; strain it through a fine hair sieve; place the capon on a hot dish, and put round it in little heaps, alternately, the turnips and Brussels sprouts; pour the boiling sauce over it, and serve immediately.