Pluck, truss, but do not draw the snipe ; tie over each a piece of fat bacon, and thread several on a skewer, and roast 15 minutes. Remove bacon, cover with butter, and brown quickly. While roasting put some small pieces of toast under to absorb the dripping. Dish one bird on each piece of bread, garnish with cresses, and serve with them a rich brown gravy. 61 No. 100. WOODCOCK (Roasted). Pick, singe, and truss the woodcock, but do not draw them ; cover with bacon, and roast 20 minutes. Remove the bacon just before they are finished, cover with butter, and dust with flour ; brown quickly. While roasting put some toasted bread underneath to catch the dripping, and on this serve the woodcock ; garnish with cresses, and serve with them some rich brown gravy. No. 101. QUAILS (Roasted). Prepare as pheasants, and roast 15 minutes ; serve on fried bread, with brown gravy and brown crumbs. No. 102. GRILLED GAME. Any of the foregoing birds may be divided in half, seasoned with salt and pepper, rubbed over thickly with butter, placed under a gas grill (which must be quite red hot), and grilled from 10 to 20 minutes, according to size of bird, or placed over a bright red fire. Just before serving, brush over with butter, and sprinkle with some golden brown bread crumbs. Serve with them, in a tureen, a rich brown gravy, and bread sauce, if liked. No. 103. ROAST HAUNCH OF VENISON. Take out the sinews, and remove the dark skin ; cover with buttered paper, then make a paste of flour and water and cover with that ; on top then tie another piece 62 of buttered paper to keep the paste in position ; roast in front of a brisk fire, or bake in the oven from four to five hours, according to size. About 15 minutes before dishing remove the papers and paste, baste well with butter, dust with flour, and brown quickly. Dish with a little rich brown gravy round, and remainder in a tureen ; serve red currrant jelly with it. No. 104. RAISED GAME PIE. 1 quart of aspic jelly 2 partridges or four pigeons \ lb. veal ^ lb. fresh pork ^ lb. lean ham 2 hard-boiled eggs 8 button mushrooms or truffles Pepper, salt, and nutmeg FOR PASTE. | lb. flour I 3 07,. butter 1 egg I ^ teaspoonful salt Rub the butter into the flour, add the salt, the egg, and enough water to mix into a stiffish paste ; roll out ^ inch thick ; butter thoroughly a No. 1 pie mould, and carefully line it with the paste ; trim the edges roughly. Mince the veal and pork, and season well with salt, pepper, and a little nutmeg ; put a good layer of this round the sides and bottom of the mould : bone and divide the birds into four, season well, and fill the centre with them, well mixed with the ham cut in strips, the mushrooms and hard-boiled eggs cut up. Pile this as high as possible in the centre, and cover with a layer of the minced veal and pork. Roll out the remainder of the paste and cover the top, wetting and sealing the edges firmly. Then roll out again the trimming, about 63 ✪ Raised Game Pie

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Pluck, truss, but do not draw the snipe ; tie over each a piece of fat bacon, and thread several on a skewer, and roast 15 minutes. Remove bacon, cover with butter, and brown quickly. While roasting put some small pieces of toast under to absorb the dripping. Dish one bird on each piece of bread, garnish with cresses, and serve with them a rich brown gravy. No. 100. WOODCOCK (Roasted). Pick, singe, and truss the woodcock, but do not draw them ; cover with bacon, and roast 20 minutes. Remove the bacon just before they are finished, cover with butter, and dust with flour ; brown quickly. While roasting put some toasted bread underneath to catch the dripping, and on this serve the woodcock ; garnish with cresses, and serve with them some rich brown gravy. No. 101. QUAILS (Roasted). Prepare as pheasants, and roast 15 minutes ; serve on fried bread, with brown gravy and brown crumbs. No. 102. GRILLED GAME. Any of the foregoing birds may be divided in half, seasoned with salt and pepper, rubbed over thickly with butter, placed under a gas grill (which must be quite red hot), and grilled from 10 to 20 minutes, according to size of bird, or placed over a bright red fire. Just before serving, brush over with butter, and sprinkle with some golden brown bread crumbs. Serve with them, in a tureen, a rich brown gravy, and bread sauce, if liked. No. 103. ROAST HAUNCH OF VENISON. Take out the sinews, and remove the dark skin ; cover with buttered paper, then make a paste of flour and water and cover with that ; on top then tie another piece of buttered paper to keep the paste in position ; roast in front of a brisk fire, or bake in the oven from four to five hours, according to size. About 15 minutes before dishing remove the papers and paste, baste well with butter, dust with flour, and brown quickly. Dish with a little rich brown gravy round, and remainder in a tureen ; serve red currrant jelly with it. No. 104. RAISED GAME PIE. 1 quart of aspic jelly 2 partridges or four pigeons \ lb. veal ^ lb. fresh pork ^ lb. lean ham 2 hard-boiled eggs 8 button mushrooms or truffles Pepper, salt, and nutmeg FOR PASTE. | lb. flour I 3 07,. butter 1 egg I ^ teaspoonful salt Rub the butter into the flour, add the salt, the egg, and enough water to mix into a stiffish paste ; roll out ^ inch thick ; butter thoroughly a No. 1 pie mould, and carefully line it with the paste ; trim the edges roughly. Mince the veal and pork, and season well with salt, pepper, and a little nutmeg ; put a good layer of this round the sides and bottom of the mould : bone and divide the birds into four, season well, and fill the centre with them, well mixed with the ham cut in strips, the mushrooms and hard-boiled eggs cut up. Pile this as high as possible in the centre, and cover with a layer of the minced veal and pork. Roll out the remainder of the paste and cover the top, wetting and sealing the edges firmly. Then roll out again the trimming, about

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Raised Game Pie

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