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Capon, Kabhul

Cut off the neck and feet from a three to three-and-a-half-pound tender capon. Singe, split open through the back, draw and wipe. Remove the breast bone, crack the bones of the second joints with a cleaver; season all around with a teaspoon salt and two saltspoons cayenne pepper; gently rub it with a tablespoon oil, arrange on a double broiler and slowly broil for twelve minutes on each side. Remove; mix on a plate a tablespoon of good butter, with a half tablespoon Worcestershire sauce, a half light teaspoon Oriental curry powder and spread it all over the capon, then lightly roll it in fresh bread crumbs; replace on the broiler and broil it for five minutes on each side. Remove, dress on a hot dish, decorate with a little watercress and serve with a Tartare sauce separately.