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Roasted Capons

Cut off the first joint of the pinions, beat the breastbone flat with a rolling pin, push a skewer through the pinion bringing the middle of the legs close, pass a skewer through the legs, body, and remaining pinion, twist the neck, and fasten the head on the skewer the bill pointing forwards; pass another skewer through the sides, and fasten the legs close on either side. Run a skewer through all, and the capon is ready for cooking.