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Capon Stuffed with Chestnuts

Procure a fine, tender capon of three and a half pounds. Singe, cut off the feet and head, drain and wipe dry. Then stuff it with a chestnut preparation, truss carefully and lay it in a roasting pan. Spread a light tablespoon melted butter or fat over the surface; pour three tablespoons cold water at the bottom of the pan; sprinkle a good teaspoon salt over the bird. Place it in the hot oven to roast for one hour and ten minutes, turning it over once in a while and basting it frequently with its own gravy. Remove it from the oven, untruss, dress on a hot dish. Skim off the fat from the gravy and strain it through a small strainer over the capon. Serve with a little watercress placed around.