Buckmaster's cookery

Proceed as above, to draw, wipe and singe * pheasant. 1. Truss it. 2. Tie over the breast a rasher of fat bacon. 3. Put it before a clear fire, and in thirty or forty minutes it is ready. 4. Remove the bacon, garnish with watercresses, and serve up with gravy made either from lean beef or from game. The latter is the better. The pheasant should be kept just long enough to bring out the flavour. Guinea fowls and pea fowls are cooked and served like pheasants. Precautions. — Young birds are to be preferred. SALMIS OF PHEASANT. Ingredients. Roast Pheasant. Mushrooms or Truffle. Stock. Chablis. Butter. 1. Roast a pheasant as above. 2. Cut it up at the joints. 3. Remove all the skin. 4. Arrange the pieces on a dish, and keep them hot. 5. You will have some trimmings from the pheasant. Chop these up with four small mushrooms, and, if convenient, a truffle. 6. Put into a stewpan one ounce of butter. 7. Stir in the trimmings and the mushrooms. 8. When the butter is of a pale golden colour add a glass of white wine and half a pint of stock. 9. Simmer for Buckmasters Cookery. fifteen minutes. 10. Carefully skim. 11. Pour the hot sauce over the pheasant and serve, ROAST TURKEY. Ingredients. Turkey. Watercresses. Prepare a turkey ; one of about six or seven pounds is to be preferred. 2. Stuff it with sausage-meat, veal stuffing, or chestnut stuffing. 3. Put the turkey before a good fire and roast till of a golden colour. 4. Skim off the fat. 5. Strain the gravy, and garnish with watercresses. Turkeys are sometimes stuffed with sausage-meat and garnished with sausages, but the taste is doubtful. ROAST SNIPE. Ingredients. Bacon. Toast. Watercresses. 1. Pick them thoroughly, and take the skin off the head. 2. Cut off the wings. 3. Twist the legs so as to bring the feet behind the thighs. 4. Pass the bill through the thighs and body. 5. Singe them carefully. 6. Cover them with rashers of fat bacon tied round. 7. Roast them before a clear fire for twenty or twenty-five minutes. 8. Place under them as many pieces of toasted bread as you have birds, so that the gravy shall fall on to it. 9. Baste the birds frequently. 10. Serve them on a dish with a piece of toast under each bird, and garnish with watercresses. Precautions. — Be careful to have bacon free from a strong flavour. Roast Duck . ROAST DUCK. Ingredients. Duck. Onions. Sage. Bread-crumbs. Stuff the duck with a stuffing prepared as follows : — 2. Take two or three onions, say six ounces. 2. Cut them in slices, with six or eight sage leaves. 3. Blanch each separately for five minutes. 4. Drain and chop them finely. 5. Put the whole in a stewpan, with one ounce of butter, two pinches of salt, and two small pinches of pepper. 6. Simmer gently for ten minutes, stirring with a wooden spoon. 7. Add a handful of bread crumbs. 8. Stir for two minutes more; the stuffing is then ready for use ; an apple mixed with the stuffing is thought by some to be an improvement. 9. Truss the duck, and put it down to roast for twenty or thirty minutes before a very brisk fire. Precautions. — A young duck, a good fire, and occasional basting are necessary. BRAISED DUCKLING WITH TURNIPS. Ingredients. Duck. Butter. Stock. Bouquet garni. Turnips. Sugar. Flour.