Heart to Hearth Cookery

For the Dutch receipt (recipe). To prepare Capon in the Spanish way, take the Capon, boil it with 3 or 4 pieces of Beef then take whole blades of Mace, peeled Ginger, Parsley, Carrots, Rosemary, Saffron, and a piece of Butter, whole Pepper, and a Lemon cut fine and tied together in a cloth, place it together in the broth.  The string you see in the picture is attached to the tied cloth in the kettle with the finely cut lemon.

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