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Landrail, or Corn-Crake, to Roast

This delicious bird, which is in full season at the end of August and the beginning of September, should be trussed like a snipe, with the head under the wing, and a skewer passed through the thigh and the body, to keep the legs straight. Fasten two or three slices of bacon over the breast, and roast before a clear fire. Dish it on fried bread-crumbs, or, if preferred, omit these and pour a small quantity of brown gravy into the dish with it, and send more to table in a tureen. Bread sauce should also be sent to table with it. Time to roast, from fifteen to twenty minutes. Probable cost, uncertain, corn-crakes being seldom offered for sale. Sufficient, three or four for a dish.