Take a chicken trussed as if for boiling; dust it lightly with spiced pepper, and reserve on a plate till needed; place two ounces of fresh butter or half a gill of oil, whichever is most convenient, in a large bag, add a tiny bit of garlic, notched in order to allow the juice to escape, a large tablespoonful of breadcrumbs, and the chicken; place the bag on the grid in the oven and cook for half an hour. Then remove the bird to a hot dish, having drained it carefully as directed. Pour off all the grease from the remaining breadcrumbs and remove the garlic. Put the residue of the gravy in a clean bag with an ounce of glaze, a teaspoonful of lemon juice, a heaped tea-spoonful of red currant jelly and a large spoonful of good stock or gravy. Fold and make very hot, then open the bag and add a dozen olives farcies.

Make hot on the grid for five minutes. Pour over the chicken and garnish with straw potatoes, or, if liked, spinach. If the basting and draining are carefully attended to, this dish is bound to be a success; but if the slightest portion of grease is allowed to remain behind, the flavor will be spoilt.

Pheasant is excellent treated in this way, and so, too, is black game, ptarmigan, or partridge.

Widgeon and teal may be cooked in this fashion, but plain olives should be used in place of the olives farcies alluded to here.