Truss a chicken by cutting the legs off at the second joint. Stick the legs into the body, make a parsley sauce, and pour over the chicken. Time to cook, one hour. Serve with streaky boiled bacon in a separate dish. Garnish with a few nice-shaped vegetables.
ROAST GROUSE.
This bird must be roasted with great care, before a clear fire, for twenty minutes. Some persons like all things well done, but the proper way is to be under-done. Baste well, and dish on a buttered toast. Serve with potato chips, bread sauce, and bread-crumbs.
ROAST HARE.
Hare should be kept for a week before roasting. Soak and wash in cold water, and dry on a clean towel. Make a stuffing of bread-crumbs, chopped parsley, one ounce of beef suet, part of the liver boiled and finely chopped, pepper and salt, one egg and a little ketchup. Stuff the hare; truss by placing the hind and fore legs flat against the sides; set the head back to rest on the shoulders; stick a trussing needle through the head of the hare, to keep back the head; baste with butter and sweet milk. Cook for two hours; serve with a gravy and red currant jelly.
ROAST RABBIT
Is cooked in the same manner as roast hare.