Having drawn and trussed the chicken put it between
some slices of bacon, take care to fasten the feet to the spit to keep
it together, baste it with its gravy, when well done through, serve with
cress round the dish, season with salt and vinegar. The chicken and
bacon should be covered with buttered paper, until five minutes of the
bird being done, then take off the paper, and finish the roasting by a
very bright fire.
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