The capon can also be deboned and stuffed. Mix all the ingredients for the stuffing thoroughly. Stuff the deboned capon with the mixture and sew the bird up with strong white thread. Wrap in muslin. Add to the bollito with the veal as before.
Carve the bollito at table and serve with any of the following:
Crostini fried in olive oil, spread with English mustard and topped with bone marrow Mostarda di Cremona Mostarda di Venezia (Venezia mustard) Salsa verde (green sauce) Salsa di rafano (horseradish sauce) Salsa di pomodoro e prosciutto di Parma (cooked tomato and Parma ham sauce) Salsa rustica (raw tomato sauce)
Put a choice of 3 or 4 of these condiments on the table.