The art of cooking

Stuff the breast of each bird with this dressing, sew together the incision at the neck when this is done with a needle and piece of thread, and place the pheasants side by side in a roasting pan, distribute the remaining butter ROAST GROUSE, 7:3 in small pieces over the breast of each, and putting the pan in a moderate oven, roast the birds therein for an hour and a half, basting them constantly with the butter as it melts. Serve the pheasants upon a hot platter and with bread and brown sauce sent to the table in separate gravy boats. Note.-*Bread and brown sances, see pages 165-166. Fartiridge Pie. — One brace of partridge, one pound of filet of veal, one tablespoonf ul of chopped parsley, three gills of brown stock, four ounces of butter, one dessert spoonful of salt, one teaspoonful of pepper. Pluck, draw and singe the partridges after which split each in halves. Put into each half a piece of butter, sprinkling them also with a little pepper and salt. Place then in the bottom of a deep pie dish the filet of veal, sprinkle over it the chopped parsley and jjutting the halves of partridge upon this, line the edge of the dish with a strip of puff paste, — seepage 18 2, pour over all the stock, and cover over all a blanket of the paste rolled to half an inch in thickness. Bake the pie in a quick oven for an hour and a half. Note. — If desired half a pound of lean bacon may be placed upon the veal as a flavoring ingredient. Roast Grouse. — Two brace of grouse, one-half pound of butter, one dessert spoonful of salt, one teaspoonful of pepper. The birds should hang in a cool place at least three days after being shot, when they should be plucked, singed and drawn, and wiped outside and inside with a clean cloth. Sprinkle them each then thoroughly inside with the pepper, divide the butter into four equal parts and place one of these inside each as well. Place the birds then side by side in a baking pan and . putting this into a quick oven, let all bake for half an hour. When the grouse are roasted, arrange some slices of buttered toast upon a platter, place the birds upon these, and pouring over them the gravy from the pan serve very hot. Bread sauce should be served with roast birds. See page 165. Canvass-back Duck. — One pair of canvass-back duck, one-quarter of a pound of butter, one teaspoonful of salt, one-half teaspoonful of pepper. Carefully pluck, draw and singe the fowls, wash them slightly, and dry them, in and outside with a towel. Sprinkle inside of each the pepper and salt, spread the butter well over the breasts, and placing them side by side upon a dripping pan, bake in a very quick hot oven fifteen minutes. The blood should follow the knife when carved, if the duck be properly cooked. Cut into slices some cold boiled hominy, fry them to a light brown in butter, and arranging these upon a platter serve the fowl upon this with an accompaniment of currant jelly. Reed Birds; — Six reed birds, one-half pound of fat .bacon, one dessert spoonful of salt, one teaspoonful of pepper. When the birds are plucked, singed and drawn they should be carefully cleansed inside and out with a dry towel. Cut the bacon then into very thin slices and fplding SQUABS WITH GREEN PEAS. 75 one of these slices over the breast of each bird, securing it there with a wrapping of twine, string the birds upon a spit with the breasts all turned the same way and broil over an open fire for twenty minutes. Serve upon a hot platter garnished with fresh sprigs of parsley or with water-cresses. Woodcock on Toast.— Two brace of woodcock, four ounces of butter, one teaspoonful of salt, one teaspoonful of pepper. When plucked and singed the woodcock should be drawn, cutting out the neck, but leaving the head which must be drawn around and the long bill passed through the legs, wings and body as a trussing skewer.