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Poulet aux Cressons

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Ingredients 4 ingredients

  1. Roast
  2. ¼ pint of gravy
  3. Salt
  4. 3 tablespoonfuls of vinegar
Contains GlutenSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Ingredients.—A fowl, a large bunch of water-cresses, 3 tablespoonfuls of vinegar, ¼ pint of gravy.
  2. Mode.—Truss and roast a fowl by recipe, taking care that it is nicely frothed and brown.
  3. Wash and dry the water-cresses, pick them nicely, and arrange them in a flat layer on a dish.
  4. Sprinkle over a little salt and the above proportion of vinegar;
  5. place over these the fowl, and pour over it the gravy.
  6. A little gravy should be served in a tureen.
  7. When not liked, the vinegar may be omitted.
  8. Time.—From ½ to 1 hour, according to size.
  9. Average cost, in full season, 2_s.
  10. 6_d.
  11. each.
  12. Sufficient for 3 or 4 persons.
  13. Seasonable at any time.

Plating