Take a large Soyer paper-bag, well buttered inside throughout and place therein a moderate-sized capon over which spread slices of bacon, lemon, onions and carrots. Sprinkle with pepper and salt, mixed spices and a few cloves; seal up the bag and insert in a very hot oven. In the meantime cut into small pieces ten or twelve apples and stew them with the juice of two oranges, a little finely minced orange peel and plenty of sugar and a small quantity of water. Turn out upon a dish, remove the bag from the capon, place the bird upon the compote, pouring the gravy over it and serve as hot as possible.