Make a very favourite roast in the London season, they must have good
fillets, white and plump, and require to be a little more underdone than
any other description of poultry; if too much done the fat catches and
gives a rank flavour to the flesh, besides causing the fillets to eat
dry, they are usually served plain roasted for a second course, but I
have served them differently upon some occasions for the sake of
variety, but it must be with a very thin sauce and one that invigorates
the palate, although they never can be better than when served plain
roasted, I shall here give one or two deviations; truss them by twisting
the legs at the knuckles and resting the feet upon the thighs, cut the
wing off at the first pinion, and run a skewer through the bird, fixing
the pinion and legs with it, place them upon a spit and roast twenty
minutes.