Draw and truss these as directed for trussing pheasants; place them upon a spit, fasten the feet to it with string, to prevent the capons from twisting round while roasting; about three-quarters of an hour will suffice to roast them. When done, dish them up with watercresses; pour some bright gravy under them, and serve with bread-sauce in a boat.
Poulards, fowls, chickens, and turkey-poults are treated in the same manner as the foregoing.