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Capon Cream

Take all the meat from the remains of a boiled or roast capon; pound it in a mortar, and season with pepper and salt; add a beaten egg, and rub all through a sieve. Add half a gill of cream, and the white of an egg, and mix. Put the mixture into small well-buttered moulds, cover over with buttered paper, and steam gently for twenty minutes. Turn out carefully, and pour over each a little good white sauce.