Herb-Roasted Capon

1 6-8 lb. capon                       1/tsp. rubbed sage

¼ cup ground black pepper     1/8 tsp. cracked pepper

1 tsp. parsley flakes                ¾ tsp thyme leaves salad oil

1.    Prepare capon as for roast chicken (above) but do not stuff. Mix salt and the next 4 ingredients and rub over outside and in body cavity. Cover and refrigerate at least 12 hours or overnight.

2.    Brush skin with oil, roast uncovered in 325 F. oven 3 to 4 hours, basting frequently.