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Capon, Stuffed and Boiled

Make a forcemeat of the grated rind of half a lemon, a dessert-spoonful of chopped parsley, two ounces of bread-crumbs, two ounces of butter, one and a half dozen oysters, pepper and salt. Stuff a large capon with this mixture, and boil it for two hours in a jug of water placed in a saucepan of boiling water. Beat the yolks of two eggs into half a pint of milk or cream, add six oysters, and warm without boiling. Pour over the fowl, and serve. Probable cost, 6s. 6d.