* * * * *
TO ROAST WOODCOCKS OR SNIPES.
Pluck, but do not draw them, put them on a small spit, dredge and baste
them well with lard, toast a few slices of bread, put them on a clean
plate, and set it under the birds while they are roasting; if the fire
be good, they will take about ten minutes; when you take them from the
spit, lay them upon the toasts on the dish, pour melted butter round
them, and serve them up.
* * * * *
TO ROAST WILD DUCKS OR TEAL.
When the ducks are ready dressed, put in them a small onion, pepper,
salt, and a spoonful of red wine; if the fire be good, they will roast
in twenty minutes; make gravy of the necks and gizzards, a spoonful of
red wine, half an anchovy, a blade or two of mace, one onion, and a
little cayenne pepper; boil it till it is wasted to half a pint, strain
it through a hair sieve, and pour it on the ducks--serve them up with
onion sauce in a boat; garnish the dish with raspings of bread.
* * * * *
TO BOIL PIGEONS.
Scald the pigeons, draw them, take the craw out, wash them in several
waters, cut off the pinions, turn the legs under the wings, dredge them,
and put them in soft cold water; boil them slowly a quarter of an hour,
dish them up, pour over them good melted butter, lay round a little
brocoli in bunches, and send butter and parsley in a boat.
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