Rabbit

If your fire is clear and sharp, thirty minutes will roast a young one, and forty minutes a full-grown rabbit.

When you lay it down, baste it with butter, and dredge it lightly and carefully with flour, that you may have it frothy, and of a fine light brown. While the rabbit is roasting, boil its liver with some parsley; when tender, chop them together; melt your butter, and divide the parsley and liver into equal parts, one of which stir into the melted butter, and divide the other into half a dozen small parcels, and garnish the dish with them.

Observations

A large, well grown, but young warren-rabbit, kept some time after it has been killed, roasted with a stuffing in its belly, eats very like a hare, to the nature of which it approaches, inasmuch it is very nice nourishing food when young, but hard and unwholesome when old.

Pheasant

Requires a smart fire, but not a fierce one. Thirty minutes will roast a young bird; a full grown pheasant will require forty. Pick and draw it, and cut a slit in the back of the neck, and take out the craw, but don't cut the head off; wipe the inside of the bird with a clean cloth, twist the legs close to the body, leave the feet on, but cut the toes off; turn the head under the wing, and skewer the wings close to the back: baste it, butter and froth it, etc, as we have given you instructions to do in the receipt to roast fowls and turkeys.

Mock Pheasant

If you have only one pheasant and wish for a companion for it, get a fine young fowl of as near as may be the same size as the bird to be matched, truss with the head on, turned exactly like the pheasant's, and dress it according to the above directions, and very few persons will discover which is the pheasant, and which is the fowl, especially if the latter has been kept four or five days.

Partridges

Are cleaned and trussed in the same manner as a pheasant, and the breast is so plump it will require almost as much time roasting: send up with them bread sauce, No. 321, and good gravy.

*** if you wish to preserve them longer than you think they will keep good undressed, half roast them, and they will keep two or three days longer.

Black Cock, Moor Game, And Grouse

Are dressed like pheasants and partridges: the black cock will take as much time as a pheasant, and the moor game and grouse as the partridge: send up with them currant-jelly and fried bread crumbs. .

Widgeons And Teal

Are dressed exactly as the wild duck, only that less time is requisite for a widgeon, and still less for a teal.

Woodcock

Spit them on a small bird spit, put them to roast at a clear fire, and lay a slice of bread in the drippingpan under them to catch the trail*; baste them with butter, and froth them with flour; lay the toast on a hot dish, and the birds on it; pour some good beef gravy into the dish, and send some up in a boat: about twenty, or twenty-five minutes will roast them. Garnish with slices of lemon.

* This bird, it seems, has so insinuated itself into the favour of refined gourmands, that they pay it the same honours as the grand Lama, making a ragout of its excrements, and devouring them with ecstasy.