4 Cornish hens
1 slice fat salt pork
1 stalk of celery
Salt & pepper
1 1/2 pt. water or stock
2 level tbsp. butter
2 level tbsp. flour

Clean and truss birds for roasting. Cut the pork into diced pieces. Fry out fat in pan and brown birds in it. Put them in a casserole or baking dish. Add celery, seasonings and stock. Cover closely and cook about 2 hours. Remove the hens to serving dishes and thicken the gravy with butter and flour. Pour gravy over the birds, first having removed the celery.