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Roast Capon

Pick all the feathers out, cut off the head and feet, draw, singe and wipe the inside of a tender capon of five and a half to six pounds. Sprinkle the inside with a teaspoon salt; truss well; place a thin piece larding pork on the breasts of the capon, typing a string around. Lay it in a roasting pan with quarter gill cold water; place in a moderate oven and roast for thirty minutes; then turn it over, baste all over with its own gravy and roast for forty minutes more. Remove it, untruss, dress on a hot dish, decorate with watercress all around. Skim the fat from the gravy, then pour in two tablespoons broth, boil for two minutes. Strain the gravy over the capon and serve.