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Moor Came, Roasted

Cut off the head, wipe out the inside, and truss like a fowl. Plenty of butter to baste, and a quick fire are indispensable. If overdone, moor game are spoiled. Serve them on buttered toast soaked in the dripping-pan, with plain melted butter poured over them, or, if preferred, a gravy and bread sauce. The delicious aroma of the moor fowl is lost if other seasoning than pepper and salt be given it. Fine bread-crumbs, toasted with butter to a light brown, should accompany this dish. Time, half an hour or more. Probable cost, 2s. 6d. to 3s. 6d. the brace. Sufficient, two for a dish.