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Capon Braise, Ecossaise

Remove the head and feet of a small, tender capon of four pounds; singe, draw and wipe neatly. Soak two ounces bread crumbs in one and a half gills cold milk for two minutes; take up and squeeze out the milk and lay on a plate. Add one ounce finely chopped raw beef marrow and the yolk of an egg. Season with half teaspoon salt and two saltspoons white pepper. Mix all thoroughly with a spoon until well thickened, then stuff the capon with it. Truss neatly and place in a small brazing pan. Place a mirepoix around the capon, adding four tablespoons flour and one and a half tablespoons melted butter; mix a little with the mirepoix. Pour in sufficient hot water to cover the vegetables. Season with a tablespoon salt and half teaspoon white pepper. Cover the pan, let boil on the range for ten minutes, then set in the oven to braise for one hour. Remove, transfer the capon to a large, hot dish and keep warm. Reduce the gravy on the fire to three-quarters of a pint, then strain it through a fine Chinese strainer into another saucepan; add six heads canned mushrooms cut in half, two ounces cooked smoked beef tongue cut into quarter-inch squares and one egg yolk; then briskly stir while cooking for two minutes. Pour the sauce over the capon and serve.