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.