Capon Pie

Separate the flesh from the bones of a cold roasted capon and cut it into slices with the exception of the thighs and pinions, which should be left whole. Remove the skin from and boil about one-half pound of chestnuts, chop fine in equal quantities some thyme, sweet marjoram and pennyroyal; line a pastrypan with paste, put in it the thighs and pinions and strew over them a quantity of minced onions; then put in flesh of the bird with four sweetbreads and half a dozen oysters cut in halves, season them with sweet herbs, salt, cloves, grated nutmeg and a bit of mace; cover with the chestnuts and put a few small pieces of butter over. Close the pan and bake the pasty in a quick oven. Meanwhile prepare a sauce with gravy, stock, drawn butter, two or three boned and filleted anchovies and a small quantity of grated nutmeg. When cooked, garnish the pasty with slices of lemon, pour the sauce over it, and serve.

Roasted Capons

Cut off the first joint of the pinions, beat the breastbone flat with a rolling pin, push a skewer through the pinion bringing the middle of the legs close, pass a skewer through the legs, body, and remaining pinion, twist the neck, and fasten the head on the skewer the bill pointing forwards; pass another skewer through the sides, and fasten the legs close on either side. Run a skewer through all, and the capon is ready for cooking.

Roasted Capons With Noodles

Prepare a capon, as for braised capons, financiere, covering the breast with slices of bacon-fat instead of larding them. Wrap some brown paper round the capon, and roast it before a good fire. When it is done move it from the spit, and take off the bacon, Moisten some noodles with German sauce, and add to this some Parmesan cheese and chicken glaze. Place the noodles on a dish two inches in thickness, put the capon on them, and serve with German sauce.

Stewed Capon, French Style

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.