Roast Partridge. — Cut off the head, and leave enough skin on the neck to skewer securely. Draw the legs close to the breast, pass the trussing-needle and string through the pinions and the middle joints of the thighs, and tie and skewer the legs. If the heads are left on, they should be brought round, and turned under the wing, with the bill laid on the breast. Put the bud down before a clear fire, baste liberally with butter, and a few minutes before taking up flour well, to brown nicely. The bird may be dished upon fried breadcrumbs, or upon a slice of buttered toast, which has been soaked in the gravy in the pan, or may be put on a hot dish, and garnished with watercresses. Brown gravy and bread-sauce should be sent to table ; bacon, tied round the birds✪ Roast Partridge before they are put down to the fire, will greatly im- prove their flavour. Time to roast : 30 to 40 minutes. Roast Pheasant. — Truss firmly, and either lard or tie round the breast a slice of fat bacon. Flour well, put before a clear fire, and baste liberally. When done, remove the bacon, serve on a hot dish, and garnish with watercresses. Send good brown gravy and bread-sauce to table. Time, § hour to roast a good-sized pheasant. Roast Plover. — Truss with the legs close to the body, and the feet pressing upon the thighs ; bring the head round under the wing. . Put down to a clear fire. Lay in the pan a slice of toast, first moistening it in gravy, and baste the plover liberally. Cook 15 to 20 minutes. Be- fore it is done dredge a little flour over. Spread the trail which has dropped from the bird evenly upon the toast, and serve the bird upon it. Send up with melted butter. Rabbit Boiled.— Steep the heads for a few minutes in a saucepan of boiling water, to prevent the disagreeable appearance they otherwise have in cutting up ; they will take about half an hour boiling, according POULTRY AND GAME. 75 to size. If boiled, and smothered with onion sauce, melt the butter with milk instead of water. Rabbit Pie. — Cut 2 rabbits into joints, and lay in a little lukewarm salt and water to cleanse them. Dry in a cloth ; flour and season with cayenne and salt. Arrange these in a pie-dish ; parboil the livers, and beat them in a mortar with their weight of fat bacon, a few bearded oysters, sweet herbs, and parsley chopped fine, a dust of flour, a few breadcrumbs, and with an egg, make this up into small balls, and distribute in the dish ; amongst the rabbit also place 1 pound of. fat pickled pork. Cut into small pieces. Grate over all half a good-sized nutmeg, and then add a glass of port wine and £ pint of water✪ Rabbit Pie. Cover with a tolerably thick crust, and bake 1 hour in a quick but not violently heated oven ; when nearly done placing over the crust a buttered paper to prevent its becoming too brown. A small piece of tender rumpsteak placed at the bottom of the dish improves the gravy.

AI-modernized reading of the original text

Roast Partridge. — Cut off the head, and leave enough skin on the neck to skewer securely. Draw the legs close to the breast, pass the trussing-needle and string through the pinions and the middle joints of the thighs, and tie and skewer the legs. If the heads are left on, they should be brought round, and turned under the wing, with the bill laid on the breast. Put the bird down before a clear fire, baste liberally with butter, and a few minutes before taking up flour well, to brown nicely. The bird may be dished upon fried breadcrumbs, or upon a slice of buttered toast, which has been soaked in the gravy in the pan, or may be put on a hot dish, and garnished with watercresses. Brown gravy and bread-sauce should be sent to table ; bacon, tied round the birds before they are put down to the fire, will greatly improve their flavour. Time to roast : 30 to 40 minutes. Roast Pheasant. — Truss firmly, and either lard or tie round the breast a slice of fat bacon. Flour well, put before a clear fire, and baste liberally. When done, remove the bacon, serve on a hot dish, and garnish with watercresses. Send good brown gravy and bread-sauce to table. Time, § hour to roast a good-sized pheasant. Roast Plover. — Truss with the legs close to the body, and the feet pressing upon the thighs ; bring the head round under the wing. . Put down to a clear fire. Lay in the pan a slice of toast, first moistening it in gravy, and baste the plover liberally. Cook 15 to 20 minutes. Before it is done dredge a little flour over. Spread the trail which has dropped from the bird evenly upon the toast, and serve the bird upon it. Send up with melted butter. Rabbit Boiled. — Steep the heads for a few minutes in a saucepan of boiling water, to prevent the disagreeable appearance they otherwise have in cutting up ; they will take about half an hour boiling, according POULTRY AND GAME. to size. If boiled, and smothered with onion sauce, melt the butter with milk instead of water. Rabbit Pie. — Cut 2 rabbits into joints, and lay in a little lukewarm salt and water to cleanse them. Dry in a cloth ; flour and season with cayenne and salt. Arrange these in a pie-dish ; parboil the livers, and beat them in a mortar with their weight of fat bacon, a few bearded oysters, sweet herbs, and parsley chopped fine, a dust of flour, a few breadcrumbs, and with an egg, make this up into small balls, and distribute in the dish ; amongst the rabbit also place 1 pound of. fat pickled pork. Cut into small pieces. Grate over all half a good-sized nutmeg, and then add a glass of port wine and £ pint of water. Cover with a tolerably thick crust, and bake 1 hour in a quick but not violently heated oven ; when nearly done placing over the crust a buttered paper to prevent its becoming too brown. A small piece of tender rumpsteak placed at the bottom of the dish improves the gravy.

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Roast PartridgeRabbit Pie

English and French cookery