POULET AUX CRESSONS.
Ingredients.—A fowl, a large bunch of water-cresses, 3 tablespoonfuls of vinegar, ¼ pint of gravy. Mode.—Truss and roast a fowl by recipe, 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 ½ to 1 hour, according to size. Average cost, in full season, 2s. 6d. each. Sufficient for 3 or 4 persons. Seasonable at any time.