Game in Glass Oven Dishes

And now here is a suggestion that may horrify epicures, but…

Roast any bird, poultry, pigeons, game, or wild-fowl, in the ordinary way.

Take it up, carve it either in joints, or if a small bird in halves, put it into a hot glass oven dish that possesses a lid, make the gravy and pour it over it, put on the lid, pop it in the oven to keep hot, and send it at once to table, piping hot.

This may not be orthodox but it is very practical for the servantless household and the bird (if undercooked) may be roasted in the morning, carved and put in the oven dish, the gravy poured over it, the cover left off and then in the evening the lid can be put on, the glass oven dish put into a hot oven for 15 or 20 minutes to heat through and finish cooking and sent to table in it.