No. 951. _Spring Chickens à la Forrester._

Truss them as directed for poularde (No. 947), but roast them quite

plain, not very brown; have two good handfuls of very fresh

water-cresses, pick off all the stalks, and one of small salad mixed

well together, and completely cover the chickens with it, serve a little

gravy on the dish with some separate, and a boat of bread sauce.