1955—Pullets

Large birds, when roasted, should always be salted inside, trussed and covered with slices of bacon. They should be cooked before a concentrated and moderately fierce fire. About ten minutes before unhooking them, remove their covering of bacon, that their breasts may colour.

A bird is known to be cooked when the juice which issues from it, if it be held over a plate, is white. Having ascertained that it is cooked, set it on a very hot dish and serve it instantly.

In England it is customary to surround the fowl with grilled sausages or slices of bacon, and to send a sauceboat of bread sauce (No. 113, Bread Sauce) at the same time as the gravy.