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CAPON (a la Casserole)

Take one large capon and lard its breast (see LARD, To). Chop up a half terrine of pate de foie gras with three hard-boiled eggs, and make it into a forcemeat with three slices of fat bacon minced, a tea-spoonful of chopped parsley, a pinch of tarragon, the yolk of a raw egg, pepper and salt. Stuff the bird with this, and stew it gently in a closely-covered earthen-ware dish or casserole. Serve with a rich white sauce, flavoured with oysters or mushrooms. Probable cost, 6s.