No. 966 Black Cocks and Grey Hens.
These birds, like pheasants, must be well kept; they are excellent eating, and are usually served plain roasted, trussed like grouse, but may be served à la Stockholm as follows: lard one side of the breast, and cover the other side with vine-leaves and fat bacon, which tie on, roast from half to three quarters of an hour according to the size, and serve with toast under, and gravy in the dish.