Breakfasts, luncheons, and ball suppers

Trim, truss, rub with butter or cover with slice of fat bacon, and roast before a clear fire for half an hour. Serve with good bread sauce made with cream (this is half the battle), and some fried bread-crumbs. GROUSE, EILLET OF. No. 185. Roast and fillet as in direction for Filleting (No. 162). GROUSE, DEVILLED. No. 186. Fillet as in receipt for Filleting (No. 162), cook and serve as in Receipt No. 173, and add what is left of the sauce the same way as in receipt quoted (No. 173). GROUSE, GRILLED. No. 187. Fillet in the same way as the foregoing receipt, put in a wire gridiron, rub with butter, dust with pepper and salt and grill over a clear fire. Grouse are such excellent birds that I think this the best way of cooking them for break- fast ; there is no sauce to destroy their flavour. GUINEA FOWL, ROAST. No. 188. The same as Chicken (No. 165). GUINEA FOWL, DEVILLED. No, 189. It can be filleted, and cooked in the same three ways as Chicken (No. 172, No. 173, No. 174). 126 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. HARE, CIVET OE. No. 190. Trim and cut a raw hare into fillets, cut half a pound of streaky bacon into squares double the size of dice, put the whole into a saute pan with two ounces of butter, and fry for ten minutes. Mix in two table-spoonfuls of flour and add a bottle of claret and a pint of Stock (No. 27). Let the whole boil for ten minutes, strain, wash the fillets in a tumbler of claret and put them in a clean stewpan, pass the stock again through a sieve, and add to it the fillet-garnish with five onions, with three cloves in one of them, a bouquet of parsley, thyme, four bay leaves, and six shalots. Let the whole stew until tender (about two hours), remove the garnish, add two dozen small mushrooms, and incorporate with the stock the blood of the hare, which must have been kept. The remains of a cooked hare can be done in the same way, only it must not stew so long. LARKS, CHAUFROIX OF. No. 191. Prepare and cook as in Quail (No. 208), only use a brown meat in the farci meat. LARKS IN ASPIC. No. 192. Prepare and cook as Quail (No. 209). PARTRIDGE, TO ROAST. No. 193. Clean, truss, rub with butter, or lard with fat bacon, and roast before a quick fire for twenty-five minutes. PARTRIDGE, BROILED. No. 194. The same as Grouse (No. 187). PARTRIDGE, DEVILLED. No. 195- The same as Grouse (No. 186). POULTRY AND GAME. 127 PARTRIDGE, FILLET OF COLD. No. 196. Fillet as in directions for Filleting (No. 162); arrange neatly round a dish, and if for luncheons, simply in half. PHEASANT, ROAST. No. 197. The same as Chicken (No. 165). PHEASANT, BALLOTINES OF. No. 198. The same as Chicken (No. 178). PHEASANT, CHAU FRO IX OF. No. 199. The same as Chicken (No. 166). PHEASANT, CHAUFROIX IN ASPIC. No. 200. The same as Chicken (No. 167). PHEASANT, CHAUFROIX A LA PORTUGAISE. No. 201. The same as Chicken (No. 168). PHEASANT, DEVILLED IN THREE WAYS. No. 202. The same as Chicken (No. 172, No. 173, No. 174). PHEASANT, FILLET OF COLD. No. 203. The same as Chicken (No. 172, No. 173, No. 174). PHEASANT, GALANTINE OF. No. 204. The same as Chicken (No. 177). K 128 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS. PHEASANT, MAYONNAISE OF. No. 205. The same as Chicken (No. 179). PHEASANT, SAUT^ OF. No. 206. The same as Chicken (No. 180). PIGEON, SPLIT AND BROILED. No. 207.