Peahens

Truss these in the same way as pheasants, except that the head must be left adhering to the skin of the breast, and fastened at the side of the thigh; let the peahen be closely larded all over the breast, and roasted before a moderate fire for about an hour; and, when nearly done, glaze the larding, and, on removing the fowl from the fire, dish up with watercresses; pour some gravy under, and serve with bread-sauce separately in a sauce-boat.