Peel and wash two onions, one carrot, one turnip, cut them in thin
slices, also a little celery, a bunch of parsley, two bay-leaves, lay
three sheets of paper on the table, spread your vegetables, and pour
over them two or three tablespoonfuls of oil; have your turkey, or
poularde, trussed the same as for boiling; cover the breast with thin
slices of bacon, and lay the back of the bird on the vegetables; cut a
few slices of lemon, which you lay on the breast to keep it white, tie
the paper round with string, then pass the spit and set it before the
fire; pour plenty of fat over to moisten the paper and prevent from
burning, roast three hours at a pretty good distance from the fire:
capons will take two hours, poulardes one hour and a half, fowls one
hour, and chickens half an hour.