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the bacon, dredge lightly with flour, and baste well to give the breasts a light brown appearance. Make the brown sauce as directed, and add to it the wine and the juice of 1 lemon. Serve the birds on the toast, garnish with watercress and quarters of lemon, and send the sauce to table in a sauce-boat. Oiled butter, made acid with lemon-juice, frequently accompanies these birds instead of the brown sauce.

Time.—From 15 to 20 minutes. Average Cost, 2s. 6d. to 3s. the brace. Seasonable from the beginning of October to the end of January.

The Plover (Fr. pluvier).—The name applied to various birds belonging to the Grallatores, or wading birds, found in all parts of the world. The Plover is gregarious, and usually frequents the marshes and the muddy borders of rivers, where it seeks its food, consisting of aquatic insects and worms. Some species, however, live on dry sandy shores, and others breed on the mountains. The plover has a short straight, slender and compressed bill; its legs are long and slender, with three toes in front, connected by a short web. It makes its nest on the ground. There are various species of Plover; that best known is the Golden Plover, called also the Yellow or Whistling, Green Plover (Charadrius pluvialis). It is about 1 foot in length, of a greyish-black colour, and variegated with yellow spots. The Grey Plover is somewhat larger than the golden species, is smaller than the woodcock, to which it is inferior in delicacy of flavour. The Dotterel (C. morinellus) frequents the coasts, and is dark brown and is marked with white patches; its eggs resemble those of the golden plover. Previous to dressing, plovers are kept until they have the flavour of game. Their flesh is esteemed by many, but it is not universally relished.

1313.—PLOVERS, TO DRESS. (See Plovers Roasted.)


Ingredients.—Cooked game of any kind; to each lb. allow 2 or 3 ozs. of butter, salt and pepper, cayenne.

Method.—Free the game from skin and bone, chop it finely, or pass it 2 or 3 times through a mincing machine. Pound in the mortar until smooth, moistening gradually with strong game gravy or stock, or, failing this, clarified butter. Season well with salt, pepper and cayenne, then rub through a fine sieve. Press into small pots, and cover with clarified butter.

1315.—POTTED PARTRIDGE. (See Potted Game.)

1316.—PTARMIGANS, ROASTED. (Fr.Pertrix blanche Rôties.)

Ingredients.—Ptarmigans, butter for basting, a slice of bacon for each bird, fried breadcrumbs, good brown gravy, bread sauce (see Gravies and Sauces).

Method.—Let the birds hang in a cool dry place for 3 or 4 days. When ready for use, pluck, draw and truss them in the same manner as roast grouse. Tie over each breast a slice of fat bacon, and roast before a clear fire from 30 to 35 minutes, basting very frequently with butter. When about ¾ cooked remove the bacon, dredge lightly with flour, and baste well to give the birds a nice appearance. Dish on the toast, which should be previously put into the dripping-tin to