Heart to Hearth Cookery

   For the receipt (recipe) To make a Pear-pudding, you first half roast a Capon.   The chicken was half-roasted by roasting on a string which was a very common method of roasting in the 18th century.  The chicken has browned nicely on the side facing the fire as it turns and will be turned and hung from a loop of string already tied to complete the roasting.

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