| How To Cook: |
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1. Prepare the capon (see below).
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2. Chop up the ham very fine and add the minced pork, devilled ham, potted meat, onion, cheese, sweet pickles, raisins, butter, a little seasoning and monosodium glutamate.
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3. Add the raw eggs and mix thoroughly.
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4. Stuff the capon with this mixture.
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5. Cut hard-boiled eggs into 6 wedges each and put them at either side of the capon; push the olives into the stuffing.
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6. Sew up the capon and spread the whole surface of the bird with butter.
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7. Extra stuffing can be put in the tin alongside the capon.
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8. Roast for 30 minutes in a moderately hot oven (400°F), then decrease to moderate (350°F) and cook for 30-45 minutes longer.
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TO BONE AND PREPARE THE CHICKEN (CAPON):
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1. Slice down the back, running the knife along the carcase inside the skin and flesh to free from the bones.
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2. Work the flesh free of all the bones, thus removing the legs, wings, etc.
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3. The bones can be removed joint by joint; try to strip all the meat off them.
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4. Soak the boned chicken overnight in a mixture of lime juice and 1 tablespoon soya sauce.
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