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Capon, Boiled

Draw and truss a fine capon, and tie a sheet of oiled or buttered paper over it. Lay it in a saucepan, with sufficient water or stock to cover it, and put with it an onion, a carrot, a bunch of sweet herbs, and a little salt. Stew it gently, and when done, take it up, and lay round the dish on which it is served four or five small cauliflowers. Pour a little bechamel over it. Time to boil, one hour. Probable cost, from 2s. 6d. to 4s. Sufficient for four or five persons.