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Peafowl, Larded and Roasted

Choose a young bird, lard it closely over the breast and legs, fill it with a good veal forcemeat--but the forcemeat may be omitted--truss it firmly, and roast before a clear fire for an hour or an hour and a half, according to the size of the bird. When done enough, take off the buttered paper which was round the head (see PEAFOWL, TRUSSED), trim the feathers, glaze the larding, and serve the bird on a hot dish, with a little clear brown gravy under it. Garnish the dish with water-cress, and send bread-sauce to table in a tureen. Probable cost, uncertain. Sufficient for five or six persons.