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Capon, Edward VII

Singe and cut neck off a tender, fat capon, cut nails off feet, dip legs in boiling water for five minutes, skin them with a coarse towel, neatly draw capon and wipe dry. Prepare a chicken quenelle force, adding two truffles cut in small squares and two tablespoons sherry, mix well and stuff capon with this. Tightly truss bird, make a light incision on first joint of legs and tie feet against legs. Place a few slices larding pork in a braising pan with a sliced each carrot and onion, two sliced branches each celery and parsley and two ounces raw ham, lay capon on top, season with a teaspoon salt and half teaspoon pepper. Pour in one and a half gills good white wine, place on fire, let reduce to almost a glaze, then pour in three-quarters pint broth, set in oven for an hour and fifteen minutes, being careful to baste frequently meanwhile, remove, dress on hot dish and untruss. Arrange all around by groups stuffed fresh mushrooms, six artichoke bottoms filled with cooked peas, and glazed chestnuts. Skim fat off surface of gravy, pour in one and a half gills demi-glace, a half gill sherry and saltspoon cayenne. Lightly mix, let reduce on fire for ten minutes, again skim fat off surface, strain a third of sauce over capon, the rest into a sauce bowl, and serve.