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Roasted Prairie Chicken

Having cleaned and singed the bird, squeeze the juice of a lemon over the stomach and legs and rub it in thoroughly; lay some thin slices of bacon on the breast, fastening them in position with twine, then wrap the bird in a sheet of well buttered paper, lay it on a roastingpan, and roast it in a hot oven, basting continually. It should cook in twenty minutes or half an hour, according to its age. About five minutes before taking it out remove the paper, but allowing the slices of bacon to remain on it; place the bird on a hot dish, mix in the juice of half a lemon with the gravy in the drippingpan, season with a little salt and pepper, and strain through a fine hair-sieve over the bird, garnishing with watercress, and serve.