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Capon, Braise Loree

Singe, cut head and feet from a tender capon of four to four and a half pounds weight, neatly draw and wipe dry. Finely chop a medium onion, place in a saucepan with a tablespoon butter and gently fry for five minutes, lightly stirring meanwhile. Add meat of two country sausages, mix well while cooking for one minute, then add a half pint well-drained, cooked corn, a gill cream, two tablespoons bread crumbs, half teaspoon salt and two saltspoons, pepper. Mix well, cook for five minutes, then stuff capon with preparation. Truss, arrange a thin slice larding pork over breast and tie it around with string. Place a mirepoix in a braising pan, add a tablespoon butter, lay capon over, season with a teaspoon salt, half teaspoon pepper, and set in a slow oven for thirty-five minutes. Bring it to oven door, pour in half a gill white wine, reset in oven without cover for fifteen minutes, then pour in a gill broth and two gills demi-glace. Reset in oven and cook for thirty-five minutes more, being careful to baste and turn capon quite frequently. Remove, dress capon on a hot dish, untruss and take out lard. Skim fat off surface of gravy, reduce it on the fire to half the quantity, strain through a Chinese strainer over capon, arrange glazed chestnuts around and serve.