Must not be too old, they require keeping two or three days or longer
before they are dressed; they are trussed by twisting each leg at the
knuckle, and resting the claws on each side of the breast, fixing them
with a skewer run through the thighs and pinion of the wings (No. 953),
rub the liver over the breasts, and roast them from fifteen to twenty
minutes rather brown, serve three for a roast, as the breast is the only
part eatable, a little gravy on the dish and lemons separate.