1146. Roast Capons

Draw and truss these as directed for trussing pheasants ; place them upon a spit, fasten the feet to it with string, to prevent the capon from twisting round while roasting: about three quarters of an hour will suffice to roast them. When done, dish them up with water-cresses, pour some bright gravy under them, and serve with bread-sauce in a boat.

Poulards, fowls, chickens, and turkey poults, are treated in the same manner as the foregoing.

1147. Green-Goose

Draw the goose, pick off all the stubble-feathers, scald the legs, and rub off the skin with a cloth; cut the tips of the feet, and twist the legs round so as to let the web of the feet rest flat upon the thighs; then truss the goose in the ordinary way, as directed for pheasants. Place it on a spit, and roast it before a brisk fire, for about three quarters of an hour; when done, dish it up with water-cresses round it, pour some gravy under, and serve.

Ducklings are roasted and served in the same way as the above.

1148. Roast Pigeons

Truss these with thin layers of fat bacon and a vine-leaf over the breasts; roast them before the fire for about twenty minutes, and when done, dish them up with a sauce made with the livers, in the manner directed for making liver-sauce for rabbits (No. 1139).

1149. Roast Rlack-Game, And Grouse

Both these should be trussed in the same manner as pheasants, then roasted before a brisk fire, and five minutes before taking them up should be frothed with flour and butter, according to the directions for roast hare; when done, dish them up with gravy under them, and send to table with fried bread-crumbs, and bread sauce, in separate sauce-boats.

1150a. Peahens

Truss these in the same way as pheasants, except that the head must be left adhering to the skin of the breast, and fastened at the side of the thigh ; let the peahen be closely larded all over the breast, and roasted before a moderate fire for about an hour ; when nearly clone, glaze the larding, and on removing the fowl from the fire, dish up with water-cresses, pour some gravy under, and serve with bread-sauce separately, in a sauce-boat.

1150b. Guinea-Fowls

Two of these are generally served for a dish, one of which should be larded, and the other covered with a layer of fat bacon; roast them before a brisk fire for about forty minutes, glaze and dish them up with water-cresses: pour some gravy under, and serve bread-sauce separately, in a boat.