tablespoonfuls of vinegar, 1/4 pint of gravy.
_Mode_.--Truss and roast a fowl by recipe No. 952, taking care that it
is nicely frothed and brown. Wash and dry the water-cresses, pick them
nicely, and arrange them in a flat layer on a dish. Sprinkle over a
little salt and the above proportion of vinegar; place over these the
fowl, and pour over it the gravy. A little gravy should be served in a
tureen. When not liked, the vinegar may be omitted.
_Time_.--From 1/2 to 1 hour, according to size.
_Average cost_, in full season, 2s. 6d. each.
_Sufficient_ for 3 or 4 persons.
_Seasonable_ at any time.
ROAST FOWL, Stuffed.