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Capon, Roasted, with Cream Stuffing

Truss a capon for roasting. Boil the liver, and mince it as finely as possible. Pour a little cream over a cupful of finely-grated bread-crumbs. Let them soak for half an hour. Shred finely four ounces of suet, a tea-spoonful of scalded parsley, and four or five button mushrooms cut small and fried. Mix these well together with a little pepper and salt, and add the yolks of two eggs. Stuff the capon with the mixture, and roast it before a clear fire. Serve with sauce flavoured with chopped gherkins. Time to roast, one hour. Probable cost, 2s. 6d. to 4s. Sufficient for four or five persons.