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Capon, Roasted, with Truffles

Clean, wash, and peel some truffles, and cut them in slices about a quarter of an inch thick; fry them in butter, and season with pepper, salt, and nutmeg. Put them inside the capon, fasten some buttered paper over it, and roast it before a clear fire. This dish is frequently served without any sauce, but, if liked, a little may be sent to table with it, made of good melted butter, flavoured with a quarter of a pound of truffles, peeled, and pounded in a mortar with half an ounce of butter, and pressed through a sieve. Time to roast, one hour or more. Sufficient for four or five persons. Probable cost, from 2s. 6d. to 4s.