POULTRY AND GAME. 101
butter and pepper. You can put in each one an oyster dipped in but- ter and then in bread crumbs before roasting. They are also very
EINSE well and steam over boiling water until tender, then dredge with flour, and smother in butter; season with salt and pepper and roast inside the stove; thicken the gravy; serve with green grape jelly, and garnish with parsley.
TO ROAST PARTRIDGES, PHEASANTS, QUAIL OR GROUSE.
CAREFULLY cut out all the shot, wash thoroughly but quickly, using soda in the water; rinse again, and dry with a clean cloth. Stuff them and sew them up. Skewer the legs and wings to the body, larder the breast with very thin slices of fat salt pork, place them in the oven, and baste with butter and water before taking up, having seasoned them with salt and pepper ; or you can leave out the pork and use only butter, or cook them without stuffing. Make a gravy of the drippings thickened with browned flour. Boil up and serve in a boat.
These are all very fine broiled, first splitting down the back, plac- ing on the gridiron the inside down, cover with a baking tin, and broil slowly at first. Serve with cream gravy.
CLEAN well, inside and out, a dozen small birds, quail, snipe, wood- cock, etc., and split them in half ; put them in a saucepan with about two quarts of water ; when it boils, skim off all scum that rises ; then add salt and pepper, a bunch of minced parsley, one onion chopped fine, and three whole cloves. Cut up half a pound of salt pork into dice, and let all boil until tender, using care that there be enough water to cover the birds. Thicken this with two tablespoonfuls of browned flour and let it boil up. Stir in a piece of butter as large as an egg; remove from the fire and let it cool. Have ready a pint of potatoes cut as small as dice, and a rich crust made. Line the sides of a buttered pudding dish with the crust ; lay in the birds, then some of the potatoes, then birds and so on, until the dish is full. Pour over the gravy, put on the top crust, with a slit cut in the centre, and bake. The top can be ornamented with pastry leaves in a wreath about the edge, with any fancy design placed in the centre across the slit.