Modern cookery for private families

done draw out the skewers, dish it, pour a little good gravy over, and send it to table with bread, mushroom, egg, chestnut, or olive sauce. A common mode of serving roast fowls in France is _aux cressons_, that is, laid upon young water-cresses,[88] which have previously been freed from the outer leaves, thoroughly washed, shaken dry in a clean cloth, and sprinkled with a little fine salt, and sometimes with a small quantity of vinegar: these should cover the dish, and after the fowls are placed on them, gravy should be poured over as usual. Footnote 88: This is done with many other roasts which are served in the second course but the _vinegar_ is seldom added in this country. The body of a fowl may be filled with very small mushrooms prepared as for partridges (see partridges with mushrooms), then sewn up, roasted, and served with mushroom-sauce: this is an excellent mode of dressing it. A little rasped bacon, or a bit or two of the lean of beef or veal minced, or cut into dice, may be put inside the bird when either is considered an improvement; but its own liver, or that of another fowl, will be found to impart a much finer flavour than any of these last; and so likewise will a teaspoonful of _really good_ mushroom-powder smoothly mixed with a slice of good butter, and a seasoning of fine salt and cayenne.[89] Footnote 89: We cannot much recommend these _mere superfluities_ of the table. Full-sized fowl, 1 hour: young chicken, 25 to 35 minutes. _Obs._—As we have already observed in our general remarks on roasting, the time must be regulated by various circumstances which we named, and which the cook should always take into consideration. A buttered paper should be fastened over the breast, and removed about fifteen minutes before the fowl is served: this will prevent its taking too much colour. ROAST FOWL. (_A French Receipt._) Fill the breast of a fine fowl with good forcemeat, roast it as usual, and when it is very nearly ready to serve take it from