For a dinner of four entrées you would require two fowls, but not too
large, truss and roast them as directed for a turkey, judging the time
required according to their size, serve with gravy and watercresses;
they may be larded, barded, or served in any way mentioned in the
foregoing receipts; a fowl weighing two pounds and a half would require
half an hour roasting, or three quarters of an hour if larger.