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Capon, to Truss for Boiling

Pick the capon very clean; singe it if necessary. Cut off the neck and the claws, and draw the bird, being very careful not to break the gall-bladder, as it would make anything that it touched very bitter. Preserve the liver and the gizzard. Fasten back the skin of the neck with a skewer. Press the feet down closely, with the fingers loosen the top skin of the legs, and put them under. Put the liver and the gizzard in the pinions, then pass a skewer through the first joint of the wing, the middle of the leg, and through the body, and fasten the wing and the leg on the other side with the same skewer. Turn the wings over the back, fasten a string over the legs and the skewer to keep everything in its proper place. Make a little slit in the apron of the fowl, and put the parson's nose through it.