Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

centre leaves of a head of lettuce in the middle of the upper half of the egg, with a few capers in it, and serve. Some use mustard with a chicken salad; it is really wrong, because chickens and Mayonnaise-sauce are too delicate to use mustard with them. CAPON. A caponed chicken is cleaned, prepared, cooked, and served in the same and every way as a common chicken. A capon is almost always fat, larger than an ordinary chicken, and has a more delicate and tender flesh. _Roasted_ and served in the different ways described for chicken, it makes a _recherché_ dish, also when stuffed with chestnuts or truffles, as a common chicken. _Boiled._--Clean and prepare as directed above; rub the fleshy part with lemon, envelop it with slices of bacon, place it in a stewpan with one sprig of parsley, one of thyme, a bay-leaf, one clove, a small carrot, two onions, salt, and pepper; cover with half water and half broth, and set on a moderate fire. When cooked, take the capon off, place it on a dish, and set it in a warm place; then boil the sauce till it is rather thick, when strain it on the capon, and serve. _The same, with Rice._--When cleaned and prepared as above, you place the capon in a stewpan, cover it with water, add one glass of broth, a bay-leaf, one clove, a sprig of parsley, one of thyme, a small carrot, two onions, salt, and pepper; boil ten minutes, then add also about four ounces of rice, soaked in lukewarm water before using it, and let simmer for two hours. Take the capon off, and in case the rice should not be found to be cooked enough, finish the cooking of it; then take off clove, parsley, thyme, bay-leaf, carrot and onions, pour the remainder on the capon, and serve. TURKEY. Tame and wild are prepared and served alike. The legs of a young hen-turkey are black; the cock has small spurs, and also black legs. The shorter the neck the better and fatter the bird. An old