This is always made in the same way. Put the giblets from the bird on to simmer in half to one pint (3–6 dl.) of water, with a little salt, for at least three quarters of an hour before the bird will be wanted. With the small undrawn birds this will not, of course, be possible, and you will want a little stock (not mutton) or a bouillon cube, for the gravy. Remove the bird from the roasting pan, when cooked, and keep hot. Drain off surplus fat, if any. Place the pan over low heat and stir i