Roast Chicken with Watercress

Poulet rôti au Cresson


Take a fowl that has been hung for three or four days, truss it for roasting" either with a needle and string or with trussing skewers, rub the fowl all over with clean dripping and then roast it in front of a brisk clear fire for twenty-five to thirty minutes, or cook it in the oven; take up on a plate and remove the strings and skewers, place it on a hot dish and serve it very hot and garnish it with nice crisp watercress that has been picked clean and the water shaken from it and seasoned with a little salad oil and tarragon vinegar and a pinch of salt. Serve gravy and bread sauce in sauceboats. If liked, the chicken can be served with the gravy round it, and in that case the cress should be served on a separate plate.