• ¹/₂ cup butter or margarine
• 1¹/₂ teaspoons salt
• ¹/₄ teaspoon ground black pepper
• ¹/₄ teaspoon thyme
• ¹/₄ teaspoon marjoram
• ¹/₄ teaspoon rosemary
• 1¹/₂ quarts soft enriched bread cubes
• ¹/₂ cup milk
• ¹/₄ cup chopped celery leaves
• ¹/₄ cup chopped onion
• 1 capon (6 to 7 pounds)
• Salt
• Fat, melted

1. For stuffing, melt butter and mix in salt, pepper, thyme, marjoram, and rosemary.
2. Put bread cubes into a large bowl and pour in seasoned butter; lightly toss. Mix in milk, celery leaves, and onion.
3. Rub body and neck cavities of capon with salt. Fill cavities lightly with stuffing; truss bird, using skewers and cord.
4. Place, breast side up, on rack in a shallow roasting pan. Brush skin with melted fat and cover with a fat-moistened cheesecloth.
5. Roast in a 325 ํF oven 2¹/₂ hours, or until a meat thermometer inserted in center of inside thigh muscle registers 180 ํ to 185 ํF.  For easier carving, allow capon to stand about 20 minutes after removing from oven. Serve on a heated platter.

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