Required : One young fowl. One ounce of butter. (Sufficient for about five or six persons.)

A home made bag, the edges being folded over twice and kept in place with paper fasteners

A home-made bag, the edges being folded over twice and kept in place with paper-fasteners

Have the fowl trussed neatly for roasting. Thickly butter the bag inside, and spread a little butter on the breast of the bird. Put the bird in the bag, and fold and secure the ends. Lay in a very hot oven, and cook for about forty minutes. Decrease the heat of the oven a little after the first ten minutes. Bacon, neatly rolled and threaded on a skewer, should be cooked in a second bag; it will take about eight minutes to cook. When the chicken is done, draw it out of the bag, remove any skewers or string, and lay the bird on a hot dish. Pour round the gravy out of the bag, and garnish with the rolls of bacon. Hand with the chicken a tureen of bread sauce and, if wished, some extra brown gravy.

Cost, from about 3s.