Roast them for 3/4 hour, more or less, according to the size, and 10 minutes before serving, remove the paper, dredge the fowls with a little fine flour, put a piece of butter into the basting-ladle, and as it melts, baste the fowls with it; when nicely frothed and of a rich colour, serve with good brown gravy, a little of which should be poured over the fowls, and a tureen of well-made bread sauce, No. 371.

Like a storm-wave flinging froth ashore, the rush of the Moslems drove the Legionariesfewer nowback into the treasure-chamber.

I remember how horribly he frothed at the mouth.