Poulet Aux Cressons
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Ingredients
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A fowl, a large bunch of water-cresses, 3 tablespoonfuls of vinegar, 1/4 pint of gravy.

Method
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Truss and roast a fowl by recipe No. 952, taking care that it is nicely frothed and brown. Wash and dry the water-cresses, pick them nicely, and arrange them in a flat layer on a dish. Sprinkle over a little salt and the above proportion of vinegar; place over these the fowl, and pour over it the gravy. A little gravy should be served in a tureen. When not liked, the vinegar may be omitted.

Source: Mrs Beeton's Book of Household Management (1861)
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