Chambers's cookery for young housewives

TO ROAST PARTRIDGES. 2 partridges. 2 slices of toast. 2 oz. butter. Pepper and salt. 1 gill bread sauce. 1 gill gravy. 2 table-spoonfuls browned crumbs. Pick, draw, and singe the birds, leaving the head on. Make a slit in the neck, and draw out the craw. Twist the neck round the wing, and bring the head to the side of the breast. The legs and wings may be trussed in the same manner as fowls. The feet should be left on, and crossed one over the other, as in fig. 5. Place half an ounce of butter, rolled in pepper and salt, inside each bird. Baste well with butter before a clear fire. When about half done, dust a little flour over them to brown. A partridge will take from twenty minutes to half an ROASTED GOOSE — PHEASANT. hour. Serve on toasted bread, which may be dipped in gravy, and serve separately, gravy, browned crumbs, and bread sauce. Grouse and blackcock should bo dressed and served in the same manner ; the head being trussed under the wing, and three-quarters of an hour allowed for cooking. Snipes and woodcocks are not drawn. TO ROAST 1 goose. i pint apple sauce. h pint gravy. Pepper and salt. i. GOOSE. J lb. bread crumbs or boiled potatoes. 1 table-spoonful chopped sage. 4 onions chopped. Pick, draw, and singe the goose. Cut off the head and neck. Take off the feet and legs at the first joint ; also the wings at the first joint. Skewer the portions of the legs and wings that are left to the sides. Mix the potatoes (or bread crumbs), sage, and onions, and season; put this stuffing into the breast, and fasten the skin of the neck securely. Put a greased paper over the breast for a short time. A goose does not require so much basting as a fowl or turkey, for it is naturally greasy. It will require from two hours to two hours and a half in roasting. It ought to be thoroughly cooked. Serve with gravy and apple sauce in separate tureens. The liver, gizzard, head, neck, feet, and pinions of the goose form what is termed the giblets, and will make a good stew or pie. TO ROAST A PHEASANT. 1 pheasant. 2 oz. butter. 1 gill bread sauce. 1 gill gravy. 2 table-spoonfuls browned crumbs. Pepper and salt. Pick, singe, and draw the pheasant in the same manner as a fowl. Truss it by twisting the head round one of the wings, and turning both wings on the back. The legs should be fixed at each side in the same manner as a roast fowl, the feet being left on, as represented in fig. 6. Allow about three-quarters of an hour for roasting. Serve with beef gravy, brown bread crumbs, and bread sauce. Fig. 6. ROASTED DUCKS — HARE. TO ROAST DUCKS. 2 ducks. i pint apple sauce. h pint gravy. Pepper. i lb. bread crumbs. 1 table-spoonful sage. 4 onions chopped. Salt. Pick, draw, and singe the ducks well. Take off the heads. Dip the feet in boiling water to take off the outer yellow skin. Truss them neatly, turning the feet flat upon the back. Stuff as in the case of a goose, and serve with the same sauces. A duck requires about an hour to roast. TO ROAST A HARE. 1 hare. 1 oz. butter. Red currant jelly. i pint milk or cream, i pint gravy. 1 oz. flour. I lb. bread crumbs. Half the liver boiled and grated. 1 table-spoonful ketchup. 4 oz. chopped suet. 2 table-spoonfuls parsley. 1 a lemon rind grated. A little nutmeg. 2 eggs. Pepper and salt.