• 1 roasting fowl
• veal forcemeat
• salt and pepper
• fat for basting

Garnish

• bacon rolls
• watercress

Make the forcemeat rather moist, and press lightly into the bird, rounding it under the skin. Any extra may be formed into small balls, coated with egg and breadcrumbs and baked or fried. A good flavour is imparted if the bird is stuffed some hours before cooking. Truss the bird, roast it in a fairly hot oven (375°–400° F., Gas 5–6) until tender (test the thigh of the bird with a thin skewer for tenderness), about 1½ 2 hr. Remove trussing string.

Garnish bird and serve with gravy and bread sauce handed separately.