838 | Doe-birds, Roasted, Plain.
—Singe, draw, and truss six fine, fat doe-birds. Put them in a roasting-pan with half a cupful of water, seasoning with a pinch of salt. Spread a very little butter over the birds, and put them in a hot oven for twelve minutes. Dress them on a hot dish with six small canapés (No. 832). Decorate the dish with a little watercress, and serve.