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1 tsp. salt 1/2 tsp. curry powder (optional) Melted butter or margarine Orange slices for garnish Watercress for garnish Wash, drain and dry capon. Prepare stuffing. Melt 1/4 cup butter or margarine in skillet. Add celery, onion and water; cook over moderate heat until vegetables are tender. Combine bread cubes, orange pieces, pecans, orange rind, 1/2 teaspoon salt and curry powder, if used; mix. Add vegetables and mix carefully.
Sprinkle remaining salt over neck and body cavities. Stuff neck
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