Roast Capon With Virginia Oyster Stuffing

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Oxmoor House


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1 (8- to 8 1/2-pound) capon

1 teaspoon salt

1/4 cup plus 2 tablespoons butter or margarine

4 medium onions, chopped

1 cup finely chopped celery

5 cups herb-seasoned croutons

1/2 cup chicken broth

1/4 cup chopped fresh parsley

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

1/4 teaspoon dried whole thyme

1/4 teaspoon dry mustard

1 (12-ounce) container fresh Select oysters, drained and quartered

2 tablespoons vegetable oil

Spiced peaches (optional)

Fresh parsley sprigs (optional)

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