froth them. Clear, well-flavoured gravy, in which there should be a tea-spoonful of the essence of ham. Also bread sauce.
French cooks lard all these. (See to Lard.) They also have a method of dressing them thus: lay slices of lemon over the breast, and upon these, slices of fat bacon, cover with paper, and roast them. Another way is to fill the bird with a delicate stuffing of veal, grated ham, lemon grated, and spice; then roast it.
Woodcocks, Snipes, and Ortolans,
Should be kept as long as they are good. Do not draw woodcocks, for the trail is considered a delicacy, nor cut off their heads. They should be tied to a bird spit, or dangled singly. The fire must be clear. Twenty or thirty minutes is enough for woodcocks, and less for the rest, in proportion to their size. Lay some slices of toasted bread, the crust cut off, in the dripping-pan, to dish them on. Serve melted butter. Garnish with slices of lemon.—In France they stuff woodcocks with truffles, and other things, then roast, or stew them.
Grouse, Black Game, Plovers, Rails, Quails, Widgeons and Teal,
Are roasted the same as partridges, the head of grouse twisted under the wing. Do not let them be over-done. A rich gravy, and bread sauce. Garnish with fried bread-crumbs.
Pigeons.
Clean them as soon as killed, and the sooner they are dressed the better. Wash them very well, stuff each with a piece of butter the size of an egg, a few bread-crumbs, a little parsley, and the liver chopped, if you like: season well with pepper and salt. Roast twenty-five or thirty minutes. Pour into the dish a little thin melted butter, with or without the parsley, to mix with their own gravy. Serve bread or rice sauce, or parsley and butter. They may be served on a thin toast. Wood-pigeons should hang till tender, then roasted and served in rich gravy. They require less roasting than tame pigeons.
