Must be killed a couple of days in moderate, and more in cold weather, before they are dressed, or they will eat tough: a good criterion of the ripeness of poultry for the spit, is the ease with which you can then pull out the feathers; when a fowl is plucked, leave a few to help you to ascertain this. They are managed exactly in the same manner, and sent up with the same sauces as a turkey, only they require proportionably less time at the fire. A full-grown five-toed fowl, about an hour and a quarter. A moderate-sized one, an hour A chicken, from thirty to forty minutes. Here, also, pork sausages fried are in general a favorite accompaniment, or turkey stuffing; see forcemeats; put in plenty of it, so as to plump out the fowl, which must be tied closely (both at the neck and rump), to keep in the stuffing. Some cooks put the liver of the fowl into this forcemeat, and others mince it and pound it, and rub it up with flour and melted butter. When the bird is stuffed and trussed, score the gizzard nicely, dip it into melted butter, let it drain, and then season it with Cayenne and salt; put it under one pinion, and the liver under the other; to prevent' their getting hardened or scorched, cover them with double paper buttered. Take care that your roasted poultry be well browned; it is as indispensable that roasted poultry should have a rich brown complexion, as boiled poultry should have a delicate white one.

How To Choose Capon

If it is young, his spurs are short and his legs smooth; if a true capon, a fat vein on the side of his breast, the comb pale, and a thick belly and rump; if fresh, he will have a close hard vent; if stale, a loose open vent.

Capon, The French Way

Take a quart of white wine, season the capon with salt, cloves, and whole pepper, a few shallots; and then put the capon in an earthen pan; you must take care it has not room to shake; it must be covered close, and done over a slow charcoal fire.

Capon Pasty

Roast a capon, let it be cold, take the flesh from the bones and slice it, but keep the thighs and pinions whole. Add to the flesh of the capon, four sweetbreads and half a pint of oysters, season them with salt, cloves, nutmeg, and mace, sweet marjoram, pennyroyal, and thyme, minced; lay a sheet of paper or paste in your pasty-pan, and lay the thighs and pinions on the bottom, and strew them over with sliced onions, then put in the flesh of the capon, the sweetbreads, and the oysters, cut in halves; over these strew a handful of chestnuts, boiled and blanched, then put butter over them, close up your pan and bake it; when done, add gravy, good stock, drawn butter, anchovies, and grated nutmeg; garnish with slices of lemon, and serve. Turkey may be done in the same manner.

Capons A La Turque

Pick, and clean very nicely, two fine capons; wash the inside perfectly clean with warm water, and let them soak in warm water for a quarter of an hour; dry them well, and put into (hem some rice which has been boiled till soft in some rich well-seasoned slock, truss and cover them with layers of bacon, wrap them in paper, and roast them for an hour by a hanging-jack; serve them, putting all round the dish a part of the rice which was prepared for the stuffing, and pour over the fowls a veloute sauce. One fine large fowl may be dressed in this manner.