Draw and truss as pheasant ; cover the breast with fat bacon, roast or bake about 45 minutes, basting all the 58 time : remove the bacon just before it is finished, cover with butter and a little flour, brown quickly ; serve on a piece of toast, or with a little gravy poured round. Serve in tureens gravy and bread sauce (page 115). No. 93. ROAST LARKS. Pick, singe, and draw the birds ; pass a skewer through several, and cover with fat bacon ; roast or bake 10 to 15 minutes, basting thoroughly ; remove bacon, and dust with flour ; brown quickly. Dish each bird on buttered toast ; garnish the dish with watercresses, and serve at once with a rich brown gravy and brown bread crumbs (page 63). No. 94. ROAST PHEASANT. Draw the pheasant, remove the craw, and cut the neck off close to the breast, leaving sufficient skin to cover it ; singe it, dip the feet in scalding hot water, remove the skin and claws. To truss it, push the legs well up, pass a skewer through the pinion, the top of the leg, through the body of the fowl, catching the leg and pinion on the other side; tie the legs close together, pass a small skewer through the pinions on the back of the bird, catching the skin of the neck. Tie over the breast some fat bacon, and roast or bake 30 or 40 minutes, basting it thoroughly. Just before it is finished remove the bacon, rub over with butter, and dust with 59 flour, brown quickly, dish on buttered toast, and garnish with watercress. Serve with brown gravy, which may be made from the trimmings from the pheasant boiled down, a little glaze, and a dust of flour. Also serve with it brown bread crumbs (page 63) and bread sauce (page 115). No. 95. ROAST PARTRIDGES, Draw and truss in the same way as pheasants. Covei the breasts with fat bacon, and roast or bake 20 minutes, basting thoroughly; just before they are done remove the bacon, rub over with butter, and dust with flour ; brown quickly. Serve on toast, with brown gravy, made from the trimmings, stewed, thickened slightly wdth flour and a little glaze. Grarnish with cresses. Serve bread sauce (page 1 15) with them. No. 96. ROAST PLOVER. Pluck and truss the plover, but do not draw them ; cover with bacon, and bake or roast 20 minutes ; just before they are finished, remove the bacon, rub over with butter, and dust with flour ; brown quickly ; when roast- ing place underneath some toasted bread to absorb the drippings ; dish the birds on these, garnishing the dish with cresses and lemons. Serve with them a rich browu gravy, containing a little claret and lemon juice. 60 No. 97. PIGEONS (Roasted), Pluck, singe, draw, and truss the pigeons, leaving or the feet, which must be scalded and skinned ; truss by passing a thin skewer through the pinion, the top part of the leg, through the body, catching the leg and pinion on the opposite side. Cover with fat bacon, and roast 30 minutes. A few minutes before they are done remove the bacon and baste with butter, dust with flour, and brown quickly. Dish with a good brown gravy round, or on buttered toast garnished with watercresses, and the gravy in a tureen. Bread sauce may be served with these. No. 98. BORDEAUX PIGEONS. Prepare, roast, and serve as above. No. 99. SNIPE (Roast).

AI-modernized reading of the original text

Draw and truss as pheasant ; cover the breast with fat bacon, roast or bake about 45 minutes, basting all the time : remove the bacon just before it is finished, cover with butter and a little flour, brown quickly ; serve on a piece of toast, or with a little gravy poured round. Serve in tureens gravy and bread sauce (page 115). No. 93. ROAST LARKS. Pick, singe, and draw the birds ; pass a skewer through several, and cover with fat bacon ; roast or bake 10 to 15 minutes, basting thoroughly ; remove bacon, and dust with flour ; brown quickly. Dish each bird on buttered toast ; garnish the dish with watercresses, and serve at once with a rich brown gravy and brown bread crumbs (page 63). No. 94. ROAST PHEASANT. Draw the pheasant, remove the craw, and cut the neck off close to the breast, leaving sufficient skin to cover it ; singe it, dip the feet in scalding hot water, remove the skin and claws. To truss it, push the legs well up, pass a skewer through the pinion, the top of the leg, through the body of the fowl, catching the leg and pinion on the other side; tie the legs close together, pass a small skewer through the pinions on the back of the bird, catching the skin of the neck. Tie over the breast some fat bacon, and roast or bake 30 or 40 minutes, basting it thoroughly. Just before it is finished remove the bacon, rub over with butter, and dust with flour, brown quickly, dish on buttered toast, and garnish with watercress. Serve with brown gravy, which may be made from the trimmings from the pheasant boiled down, a little glaze, and a dust of flour. Also serve with it brown bread crumbs (page 63) and bread sauce (page 115). No. 95. ROAST PARTRIDGES, Draw and truss in the same way as pheasants. Cover the breasts with fat bacon, and roast or bake 20 minutes, basting thoroughly; just before they are done remove the bacon, rub over with butter, and dust with flour ; brown quickly. Serve on toast, with brown gravy, made from the trimmings, stewed, thickened slightly wdth flour and a little glaze. Grarnish with cresses. Serve bread sauce (page 1 15) with them. No. 96. ROAST PLOVER. Pluck and truss the plover, but do not draw them ; cover with bacon, and bake or roast 20 minutes ; just before they are finished, remove the bacon, rub over with butter, and dust with flour ; brown quickly ; when roasting place underneath some toasted bread to absorb the drippings ; dish the birds on these, garnishing the dish with cresses and lemons. Serve with them a rich brown gravy, containing a little claret and lemon juice. No. 97. PIGEONS (Roasted), Pluck, singe, draw, and truss the pigeons, leaving or the feet, which must be scalded and skinned ; truss by passing a thin skewer through the pinion, the top part of the leg, through the body, catching the leg and pinion on the opposite side. Cover with fat bacon, and roast 30 minutes. A few minutes before they are done remove the bacon and baste with butter, dust with flour, and brown quickly. Dish with a good brown gravy round, or on buttered toast garnished with watercresses, and the gravy in a tureen. Bread sauce may be served with these. No. 98. BORDEAUX PIGEONS. Prepare, roast, and serve as above. No. 99. SNIPE (Roast).

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