Is best cooked in three ways, ROASTED, BROILED and in a SAL-MIS. To roast it, first pluck, singe, draw and wipe clean, truss it with slices of bacon tied over the breast, roast it rare; serve with the gravy from the roasting strained into a sauce Bigarade; serve garnished with watercress... To broil it, pluck and singe YOUNG birds, split down the back, remove the breast bone, truss out flat, season with olive oil, salt and pepper, place between a wire hinged broiler; broil rare done; serve on toast with maitre d'hotel sauce poured over, garnish with cress ....For salmis, simmer the cooked joints in Madeira sauce; serve garnished with mushrooms, stoned olives and fancy croutons. Or simmer in Bigarade sauce; serve with sliced oranges and fancy croutons. In HUNTER'S STYLE is to roast the birds rare, cut in joints, then simmer in sauce Chasseur; serve garnished with fancy croutons... Another nice way to serve the bird is to take cold roast birds, joint them, trim the joints to a wing shape, dip in sauce Richelieu, roll in fresh grated breadcrumbs, then dip in beaten egg and again roll in the breadcrumbs, arrange them in a well buttered pan, sprinkle the tops with melted butter, place in oven, and let come to a nice brown color, with the butter frothing on them; serve at once with sauce Richelieu.