Make a beautiful roast as well as entrée, and when in good order are
very delicious, after a frost they are generally very fat; truss them
with care, leaving the breast the same as ducklings, six will be
sufficient for a dish, keep them a very light brown colour and rather
crisp, serve with a little gravy and water-cresses, if approved of,
serve lemon separate; these birds being tender are easily cut in halves
by the carver, to one half of which he can assist each guest; they will
require about eight minutes roasting.