Domestic and economical cookery recipes

No. 219. BOILED PHEASANT. Cook and serve like boiled fowl. No. 220. PARTRIDGES. May be either roasted or boiled, according to directions for pheasants. They do not take quite so long to cook as pheasants. No. 221. GROUSE. Cook and serve like pheasants. Dish the grouse upon thickly buttered toast or fried croutes of bread, and garnish with watercress. No. 222. PTARMIGAN AND BLACK GAME. Cook and serve like grouse. No. 223. PIGEONS. BREAST. BACK. Roast about 15 or 20 minutes, serve in the same manner as roast fowl. They may be boiled for about 25 minutes. See “ Boiled Fowl.” No. 224. GUINEA FOWLS May be cooked like pheasants, and are a good substitute for game in the late spring. No. 225. ROOKS Should only be used for pies, and then only the breasts, as the flesh upon either side of the spine has a very bitter taste. No. 226. WOODCOCKS AND SNIPES Should be carefully trussed with their own beaks, but not drawn. Place them upon buttered toast to catch the trail as it drops while they are cooking ; this is considered a delicacy. Serve the birds upon the toast, and garnish with watercress. No. 227. ORTOLANS. Truss, but do not draw them, tie a vine leaf over the breast of each, also a piece of bacon. They will take about 15 minutes to roast, and should be well basted with butter. Dish and serve like Woodcocks. Browned crumbs should always accompany them. No. 228. PLOVERS Are not drawn, and are cooked and served like Woodcock and Snipe. No. 229. QUAILS. Roast and serve like Ortolans. They may be drawn if desired. No. 230. PINTAIL. Cook and serve like roast Pheasant. No. 231. ROAST LARKS. Truss them, after the heads, legs, and gizzard have been removed, and pass a long skewer through their bodies. Pour over them a little oiled butter, and roast, basting them frequently. A small piece of fat bacon should be placed over the breasts. Cook them upon small rounds of buttered toast, and serve them upon these, arranged in rows, or a circle, and browned crumbs heaped in the centre. Larks may be egged and rolled in brown crumbs, and fried, if preferred. 1£ ozs. butter ! A few drops of lemon juice J oz. flour | Pepper and salt to taste ^ pint white stock Melt the butter, mix in the flour smoothly, add the stock and seasoning : cook gently for 10 minutes, skimming carefully. Strain through a tammy cloth, and before serving, add the lemon juice. N.B. — High-class sauces are simmered for some time after they are made, and the butter in them is skimmed oft as it rises. They are then wrung through a tammy cloth to make them very smooth and creamy. No. 233. ESPANIOL, OR BROWN SAUCE 2 ozs. butter 1 Jjj ozs. flour 2 mushrooms A little lemon juice | 1 pint nicely-flavoured stock 1 slice onion, carrot, & turnip l tomato j Pepper and salt to taste Melt the butter and fry the vegetables in it, being careful not to burn them. Mix in the flour, and fry that without burning it. Add the stock and seasoning, stir and cook well. Then remove the sauce to a simmering burner and cook gently for 20 minutes. Skim off the butter as it rises. Add the lemon juice and tammy. For ordinary purposes the sauce may be passed through a gravy strainer instead of the tammy. No. 234. MAYONNAISE SAUCE.