Poulet aux Cressons

Ingredients

• A fowl
• a large bunch of water-cresses
• 3 tablespoonful vinegar
• 1/4 pint gravy

Instructions

1. Truss and roast a fowl by recipe No. 952, taking care that it is nicely frothed and brown.
2. Wash and dry the water-cresses, pick them nicely, and arrange them in a flat layer on a dish.
3. Sprinkle over a little salt and the above proportion of vinegar;
4. place over these the fowl, and pour over it the gravy.
5. A little gravy should be served in a tureen.
6. When not liked, the vinegar may be omitted.