Capon a la Bressoise

Singe, draw and clean well a fine capon; make a forcemeat by soaking a pound of breadcrumbs in milk, then pressing out all the liquid and adding seasoning and eight ounces of very finely chopped beef marrow and three whole eggs. Stuff, truss and tie up the capon as for an entree (No. 178). Place in a saucepan a quarter of a pound of lard and half a pound of fresh fat pork cut up in quarter inch squares, lay the capon on top and brown it slowly, then wet with some stock (No. 194a) and simmer, adding more liquid when needed until thoroughly cooked. Strain the gravy, free it of fat and untie the capon, dressing it in the middle of an oval dish, pour the well-reduced gravy over, serving a poulette sauce (No. 527) separately.