Roasted Capon with Cream Stuffing Recipe ingredients

To prepare this Roasted Capon with Cream Stuffing Recipe, first truss a capon for roasting. Boil the liver, and mince it as finely as possible. Pour a little cream over 1 cupful of finely grated bread crumbs. Let them soak for half an hour. Shred finely 4 ounces of suet, 1 teaspoonful of scalded parsley, and 4 or 5 button mushrooms cut small and fried. Mix these well together with a little pepper and salt, and add the yolks of 2 eggs. Stuff the capon with the mixture, and roast in a hot oven, basting continually. Serve with sauce flavored with chopped gherkins. Time to roast, one hour. Sufficient for four or five persons.