Stuffed Capon with Oyster Sauce

Name: Stuffed Capon with Oyster Sauce
Cuisine: American
Ingredients: 1 capon, with neck and wings reserved (9 to 10 pounds); 1 capon, with neck and wings reserved (9 to 10 pounds); 1 capon, with neck and wings reserved (9 to 10 pounds); 4 cups day-old French or Italian bread, cubed; 4 cups day-old French or Italian bread, cubed; 3 cups milk; ⅓ pound pork sausage; 1 clove garlic, minced; 1 to 2 tablespoons butter (optional); 1 teaspoon chopped fresh tarragon; 1 teaspoon thyme leaves; 1 egg; Salt and freshly milled black pepper; Salt and freshly milled black pepper; 1 celery rib, chopped; 1 small yellow onion, quartered; 3 fresh parsley sprigs; 1 small carrot, coarsely chopped; 4 black peppercorns; 2 dozen oysters, shucked, with their liquor reserved; 2 cups heavy cream