For second course are usually served plain, you require two of them for
a dish in a four entrée dinner, truss them the same as a fowl, leaving
the head and neck on, which skin, and fix round at the side with the
skewer you have fixed the wing and legs with; a middling-sized one will
take about half an hour before a brisk fire, they are also good larded,
or one larded and the other barded.