Landrail (or corncrake).—This bird, which is seldom sold, is in season from the end of August till nearly the end of September, and is trussed like a snipe, a thin skewer being passed through the thighs and body to keep the legs out straight. It is barded, and roasted for fifteen to twenty minutes, and served with fried crumbs and clear gravy, or with bread sauce and a garnish of watercress.