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Boiled Capon, Oyster Sauce

Singe, cut off the head and feet, draw, wipe, dry and truss a fine five-pound capon. Place it in a large saucepan with one and a half gallons cold water, and as soon as it comes to a boil season with a tablespoon salt, half teaspoon white pepper, adding one sliced carrot, one sliced onion, one small sliced turnip. Tie in a bunch two branches celery, two branches parsley and two leeks and add to the pan; add also two cloves, one bay leaf and a saltspoon thyme. Cover the pan and let gently boil for one and a half hours. Remove, dress the capon on a hot dish, untruss; suppress all the broth from the inside of the capon, dress the capon on a hot dish and serve with an oyster sauce, in a separate saucebowl.

Strain the broth of the capon in a stone jar, let cool off, and keep it till to-morrow.