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Capon Au Gros Sel

Cut off head and feet from a tender three-and-a-half-pound capon, singe, draw, wipe and truss. Cover all around with thin slices larding pork, tie around firmly with string, lay in a saucepan with six small carrots, six small round white turnips, four branches parsley and two branches chervil, tied together. Pour in sufficient water to cover capon, season with good teaspoon salt, half teaspoon pepper, cover pan and gently boil for thirty minutes. Add six medium white onions, let slowly boil for one hour lift up capon, untie, remove lard and untruss. Place on a hot dish, arrange vegetables-except parsley and chervil-around, sprinkle a teaspoon coarse salt over and serve. Remove fat from surface of capon broth and strain it into white broth pot.