The art of German cooking and baking

2 tbsps. of butter Preparation: The blackbirds must be fresh. They are cleaned, the 'head skinned, the eyes taken out and bill and claws chopped off a bit. The legs are turned inward, the right foot stuck through the eye sockets and the claws joined. The intestines are taken out and the gizzard removed. Juniper berries and tIhe cleaned intestines are chopped fine, seasoned with salt, pepper, l^ teaspoonful of lemon juice and 2 tablespoonfuls of butter. This stuffing is put into the birds and the openings closed, fastening with toothpicks. They are then closely packed into a pan and the browned hot butter poured on, seasoned with more salt, pepper and 5 pulverized juniper berries, then fried 15 minutes, turning them over several times. The rolls are sliced and toasted, placed on a platter and the birds arranged neatly on the toast after removing the toothpicks. For the gravy, brown % tablespoonful of flour in the drippings, add water, wine, cook, strain and serve with the birds. You may drip some gravy on the toasted roll slices to make them more palatable. No. 44— LEIPZIG LARKS. These birds are prepared just like the blackbirds in No. 43. The intestines may also be used for the filling. No. 45— FRIED SNIPES. Quantity for 6 Persons. 3 snipes % tbsp. of flour hi lb. of butter 1 % toasted rolls Salt, pepper Some broth Bacon slices to tie around them Preparation: The snipes are prepared the same as the blackbirds or larks in No. 43 and No. 44. The gizzard is removed, the bacon slices are tied around the birds, after salting and peppering inside and outside ; then fry them in butter for 20 minutes and serve them on the toast which has been soaked with some of the gravy. For the gravy, stir i^ tablespoonful of flour into the drippings, add broth, cook, strain and serve with the birds. These are garnished with snipe on toast made from the intestines. No. 46— SNIPE ON TOAST. Quantity for 6 Persons. Intestines from the 3 birds with Salt, pepper the gizzard removed A few drops of lemon juice 1 % tbsps. of butter % cup of bread crumbs 1 yolk of egg 2 % rolls, sliced 1 % tbsps. of red wine Some butter 1 tsp. of chopped capers 1 tbsp. Parmesan cheese Preparation: The cleaned intestines are chopped and mixed well with butter, yolk of egg, red wine, parsley, capers, salt, pepper, bread crumbs and lemon juice. Cut the rolls in slices 14 inch thick, cut off the crust, toast them and put the above stuffing on thick, sprinkle some Parmesan cheese over and drip melted butter on, then bake them in the oven for 5 minutes and place around the fried snipes. — 112 — No. 47— FRIED WOODCOCK. Quantity for 6 Persons. 1 woodcock Salt % lb. of butter % qt. of sour cream % lb. of bacon for larding % pt. of bouillon or broth Preparation: The woodcock may hang 5 days before being cooked. Skin, dress and pound it, wash and dry it well and salt it inside and outside, then lard with bacon. The woodcock is fried in tlie butter, the cream and broth are poured on gradually and the bird stewed for 2 hours, basting frequently. By tlhis time the gravy will be boiled down and smooth, strain it and serve with the bird. No. 48— ANOTHER FORM OF FRIED WOODCOCK. Quantity for 6 Persons. 1 woodcock or hen 1 carrot, sliced 1 bottle of red wine A little thyme 1 bottle wine vinegar Bacon slices 3 bay-leaves Va lb. of butter 10 pepper-corns Salt 7 cloves 1 pt. sour cream 1 onion, sliced 1 pt. bouillon Preparation: The woodcock is cleaned, dressed, tied, pressed into a jar and the bottle of red wine is emptied into this. The vinegar is boiled together with bay-leaves, peppercorns, cloves, onion, carrot, thyme and when cooled, also poured on the bird ; in this it remains 3 to 3 days.