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Capon Braise, Valencienne

Procure a fine, tender Philadelphia capon of three and a half pounds. Singe, cut the head and legs off, neatly draw, wipe well and truss it nicely. Lightly butter a saucepan. Slice one small carrot, one small white onion and a sound clove of garlic cut into four pieces; place these articles in the pan and let get a light brown, stirring well while doing so. Lay the capon over the vegetables. Pour in one quart hot broth or hot water and half pint tomato sauce. Tie together two leeks, two branches celery and two branches parsley and add to the capon. Have in a small, clean piece of cloth two sprigs bay leaves, one clove, twelve allspice, twenty whole black peppers and a saltspoon thyme; tie a string around the cloth and add to the capon. Season with a tablespoon salt, half teaspoon white pepper and a saltspoon Spanish saffron. Cover the pan, let come to a boil on the hot range, then place the pan in the hot oven for thirty minutes. Remove the carrots and onions, add four ounces well-cleaned Italian rice and three tablespoons Spanish red peppers, cut into very small pieces, and also three good tablespoons cooked peas. Mix with a wooden spoon; cover the pan and place in the oven for twenty-five minutes more. Remove from the oven, take up leeks, spices, etc. Dress the rice nicely on a hot dish. Untruss the capon, lay it on top of the rice and serve.