A caponed chicken is cleaned, prepared, cooked, and served in the same
and every way as a common chicken.
A capon is almost always fat, larger than an ordinary chicken, and has a
more delicate and tender flesh.
_Roasted_ and served in the different ways described for chicken, it
makes a _recherche_ dish, also when stuffed with chestnuts or truffles,
as a common chicken.
_Boiled._--Clean and prepare as directed above; rub the fleshy part with
lemon, envelop it with slices of bacon, place it in a stewpan with one
sprig of parsley, one of thyme, a bay-leaf, one clove, a small carrot,
two onions, salt, and pepper; cover with half water and half broth, and
set on a moderate fire. When cooked, take the capon off, place it on a
dish, and set it in a warm place; then boil the sauce till it is rather
thick, when strain it on the capon, and serve.
_The same, with Rice._--When cleaned and prepared as above, you place
the capon in a stewpan, cover it with water, add one glass of broth, a
bay-leaf, one clove, a sprig of parsley, one of thyme, a small carrot,
two onions, salt, and pepper; boil ten minutes, then add also about four
ounces of rice, soaked in lukewarm water before using it, and let simmer
for two hours. Take the capon off, and in case the rice should not be
found to be cooked enough, finish the cooking of it; then take off
clove, parsley, thyme, bay-leaf, carrot and onions, pour the remainder
on the capon, and serve.