_Ingredients._—A fowl, a large bunch of water-cresses, 3 tablespoonfuls
of vinegar, ¼ pint of gravy. _Mode._—Truss and roast a fowl by recipe,
taking care that it is nicely frothed and brown. Wash and dry the
water-cresses, pick them nicely, and arrange them in a flat layer on a
dish. Sprinkle over a little salt and the above proportion of vinegar;
place over these the fowl, and pour over it the gravy. A little gravy
should be served in a tureen. When not liked, the vinegar may be
omitted. _Time._—From ½ to 1 hour, according to size. _Average cost_,
in full season, 2_s._ 6_d._ each. _Sufficient_ for 3 or 4 persons.
_Seasonable_ at any time.