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Capon, to Truss for Roasting

Cut off the claws and the first joint of the wings, and make a slit at the back of the neck just large enough to admit of the bird being drawn. Preserve the liver, and the gizzard, and be careful not to break the gall-bladder. Turn the wings under, bring the legs close, twist the head round with the bill to the breast, and pass a strong skewer through the wing, the middle of the leg, the liver and gizzard, the body, the head, and the wing and leg on the other side. Tie the legs close to the apron with some strong thread. Truss the bird as firmly as possible, and place a piece of oiled paper over the breast before roasting. When it is intended to stuff the capon, the head may be cut right off, and the skin of the neck skewered over.