The paper-bag cookery manual

Singe, draw, wipe and truss two fine grouse, split them in two through the back without separating the breast part ; lay them on a dish and season with salt, pepper, and a table-spoonful of olive oil, then drain ; skewer them and dredge with flour. Next put them in a greased “ Express ” paperbag, fasten the end securely, and place on a wire grid in a hot oven ; cook for about 15 minutes or less. Have ready some toasted bread, put it on a hot dish ; on this range the cooked grouse, and spread some maitre d' hotel butter on top. Garnish the dish with six thin slices of broiled bacon, also cooked in a paper-bag, and serve. Note. — Partridges, pigeons, young chickens, and other small birds can be cooked in the same way. Roast Partridge. Pick, draw, singe, and truss a brace of partridge, cover the breast portion of each with a thin slice of fat bacon, and put about a tea-spoonful of seasoned butter in the body of each bird. Enclose them in a buttered “Express” bag, fasten the end with clips, and put it on a grid shelf in a hot oven, cook for about 20 to 25 minutes; serve the same as roast quail. Roast Pigeon. Proceed the same as directed for roast pheasant, allowing about 15 or 20 minutes to cook them in a fairly hot oven. Stuffed Bordeaux Pigeon. Truss a Bordeaux pigeon the same as for roasting, cut it in half, and wipe each half thoroughly with a damp cloth ; flatten on a board and fasten each half with a skewer. Soak a handful of bread crumbs with a little milk, then mix with two pork sausages, previously skinned, add a little chopped herbs, and mix thoroughly with a beaten egg ; spread this over the halves of pigeon, then brush over with oiled butter; place in a well buttered paper-bag, seal the ends, and bake for about 25 minutes ; slit open the bag, take up the pigeon, remove the skewers, and dish up the cooked pigeon on a hot dish ; serve with green peas. Roast Yenison. Take a loin of venison, trim it neatly, remove the skin, and spread the under part with about 2 ozs. of butter mixed with a table-spoonful of flour, a little Worcestershire sauce, and a crushed clove of garlic or shallot. Fold over the flap end of the meat, dredge with a little flour, and put the joint in a thickly buttered “ Express ” paper-bag, fasten it securely, place it on a grid in a fairly hot oven, and cook for about 1J to If hours. When done, take up the meat and put it on a hot dish ; pour the liquid in the bag into a basin, and add to it some very hot water, season with salt and pepper, and flavour, if liked, with a little port wine ; strain, and serve with the venison. Leg or haunch of venison is treated similarly, but requires longer to cook. Venison should always be well done. Salmi of Widgeon or Wild Duck. Cut a par-roasted wild duck or widgeon into neatly trimmed joints, removing any projecting bones, dredge them with flour, and season with salt, white pepper and