Truss them as before, rub the liver over, and roast underdone, cut the
breast in slices without detaching them, catch the gravy that escapes in
a sauté-pan, add a piece of glaze the size of a walnut, place it on the
fire, and when hot add four pats of butter, half a glass of port wine, a
little mignonette, pepper, and the juice of half a lemon, shake
altogether over the fire, and when the butter is melted sauce over and
serve. Although I have directed that they should be roasted underdone
they must have no appearance of rawness.