452. Black Cock - Roasted

The birds should be hung until very high, they should be carefully plucked that the skin may be as little abrased as possible, drawn, washed, and wiped with a clean cloth; truss as pheasants, baste with butter, roast forty to fifty minutes, serve on a toast; brown gravy may be sent to table with them. Grey hen is cooked in the same manner.

458. Grouse, Or Moor Game

You may use bacon on the breast. Dish them on fried or toasted bread well buttered, if toast, bread sauce in a boat.

459. How To Roast Grouse

Dress the birds as above, serve on a toast, they will require twenty minutes less than black cock in roasting.

"When they are sent to table without the toast, serve with fried bread crumbs and bread sauce, or brown gravy instead of the bread crumbs.

472. Plovers

These birds must not be drawn, roast them before a brisk fire, but at a distance, serve on a toast with melted butter.

473. Ruffs And Reeves

Pick and singe them, but do not draw them, envelop them in slices of fat bacon, they will be done in ten minutes; send them to table with a rich gravy in the dish.

474. Woodcooks And Snipes

Should not be drawn, but have toast as for grouse under them, passing out the tail, and chop it and spread it on the bird, lay them under the heads in the dripping-pan.

475. Woodcooks And Snipes

Roast them undrawn, serve them upon a toast, and take nothing with them but butter.

You will roast the same as hares, and if required to be stuffed, melted butter, chopped parsley, and the liver chopped, pepper and salt.

486. How To Do A Capon Or Fowl

Proceed precisely as in receipt, No. 388, but it will not take so long a time to boil.

487. A Salmi Of Game

This dish may be made of any cold game, or old game; if the birds have not been dressed, only half roast them, remove all skin and superfluous fat, indeed all fat wherever it appears, but preserve it as it is to be used. The birds may either be cut in joints, and the body divided in half, or it may be cut into smaller pieces; lay them in a stewpan with the skin and fat you have removed from the birds, a blade of mace, a bay leaf, two eschalots sliced, a spoonful of peppercorns, add three parts of a quart of good veal gravy, and reduce it to one pint; strain it, and afterwards remove as much of the fat floating at the top as practicable, a little more salt may be added as it requires it, and some cayenne, return the game to it, clearing out all the trimmings and seasonings, and let it gradually heat through, it must not boil; cut sippets of bread into half circles and dice, fry them in butter, lay them tastefully round the dish in which you purpose putting the hash, and then arrange the game tastefully in the centre, before the fire, thicken the gravy, put in two glasses of sherry, and pour it very hot but gently over the birds and serve.

The French salmi is cooked much in the same fashion, but is more decidedly a stew or hash, ham being cooked with it, and greater proportions of eschalots, mace, etc There is a larger quantity of wine added, and mushrooms are stewed in the gravy; the effect is that French is much the richer dish of the two, while the character is the the same.

The salmi may be made of partridges alone, or moor fowl, or black cock, or all united, but it is as well to make it with birds of high flavour.

488. Cutlets Of Fowl And Game

The cutlets are of course larger from fowls, etc, than chickens, but they may be prepared in the same manner. The cutlets are usually taken from the thighs, the wings boned, and from the fleshiest part of the body.

The French serve them with sippets of bread fried a light brown, and place each cutlet upon a sippet, pouring into the dish, but not over the cutlets, a rich brown gravy.