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CAPON, STEWED (a la Francaise)

Draw, and truss for boiling, a fine capon. Rub it over with a little lemon-juice, and put it into a stewpan with some slices of bacon under and over it. Cover it with some nicely-flavoured stock, salted and peppered, and additionally flavoured with an onion stuck with three or four cloves. Let it stew gently for an hour, then take it up, strain the gravy, and thicken it with a little flour and butter, and add a glass of white wine. Pour the gravy round the dish, and serve. Sufficient for five or six persons. Probable cost, from 2s. 6d. to 4s.