Let them be cropped and drawn as soon as killed, and
wiped inside as well as possible. They will be ready for
the spit in from twelve to forty-eight hours, according to
the weather ; and are in full season from June to November.
If kept too long, they lose their flavour. When they are to
be dressed, they must be well washed in several waters.
Then stuff with parsley parboiled and chopped, and butter
about the size of e nutmeg for each bird, a few bread-
crumbs, and the liver chopped if it is liked. Season rather
highly with pepper and salt. Twenty to twenty-five minutes
will roast them. Dust with flour, and froth with fresh
butter. Parsley and butter, or plain melted butter, is served
in the dish, and is more suitable for mild-flavoured birds of
all kinds than meat gravy, which has so strong a predominat-
ing flavour of its own. Garnish with fried bread-crumbs,
or slices of bitter orange. Bread-sauce, orange gravy sauce,
or rice sauce. Serve with dressed French beans, or asparagus,
or cucumber. 

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