From:
The Thorough Good Cook
Poultry: 23. To Boil a Capon Larded With Lemons
Truss a fairly good
capon;
boil it by itself in water, with a little
oatmeal. Then take
mutton broth and half a pint of
white wine, a bundle of
herbs, whole
mace; season with
verjuice; put in
arrow and
dates; season with
sugar. Cut up preserved
lemons; with a larding-pin
lard them in; put the capon in a deep
dish; thicken your broth with
almonds, and pour it on the
bird.