| How To Cook: |
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1. Salt the bird lightly and let stand for a short time.
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2. Cook bacon, veal and onions until tender, then cool and mince with the roll previously soaked in milk and squeezed.
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3. Skin anchovies, chop up and mash thoroughly with 4 oz. of the butter.
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4. Add egg yolks and minced meat, stirring thoroughly.
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5. Season with salt, pepper and grated lemon peel.
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6. Beat whites of eggs until frothy and add to the mixture.
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7. Stuff the bird, fasten together with wooden skewers.
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8. Roast in a hot oven (450°F), basting with butter.
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