Comprising Roast Hare.

Rabbits.

Pheasants.

Partridges.

Quails.

Ruffs and Reeves

Ortolans.

Wheatears.

Guinea-fowls.

Roast Larks.

Woodcocks, Ac.

Capons.

Poulards.

Green Goose.

Ducklings.

Pigeons.

Black Game.

Pea-fowl.

1138. Roast Hare

Skin and draw the hare, leaving on the ears, which must be scalded, and the hairs scraped off; pick out the eyes, and cut off the feet or pads, just above the first joint; wipe the hare with a clean cloth, and cut the sinews at the back of the hind-quarters, and below the forelegs. Prepare some veal stuffing, and fill the paunch with it; sew this up with string, or fasten it with a wooden skewer, then draw the legs under, as if the hare was in a sitting posture, set the head between the shoulders, and stick a small skewer through them, running also through the neck, to secure its position; run another skewer through the four legs gathered up under the paunch, then take a yard of string, double it in two, placing the centre of it on the breast of the hare, and bring both ends over the skewer, cross the string over both sides of the other skewer, and fasten it over the back. Spit the hare, and roast it before a brisk fire for about three-quarters of an hour, frequently basting it with butter or dripping. Five minutes before taking the hare up, throw on a little salt, shake some flour over it with a dredger, and baste it with some fresh butter; when this froths up, and the hare has acquired a rich brown crust, take it off the spit, dish it up with water-cresses round it, pour some brown gravy under, and send some currant-jelly in a boat, to be handed round.

1139. Roast Rabbits

Truss these in the same manner as hares, then spit and roast them before a rather brisk fire, frequently basting them ; ten minutes before taking them up, baste the rabbits with the following preparation :- Mix a gill of cream with a table-spoonful of flour, some chopped pars-ley, two yolks of eggs, pepper, salt, and nutmeg; mask the rabbits entirely with this, and as soon as it has dried on them, baste them with some fresh butter. This not only adds to the attractive appearance of the rabbits, but it coucentrates their gravy, and prevents them from becoming dry, which too generally occurs when roasted according to the common practice. When done, take the rabbits up with care, to avoid breaking off the light-brown crust formed upon them; dish them up, pour some sauce prepared as follows, under them, and serve.

Boil the livers, chop them fine, and put them into a small stewpan with chopped parsley, a small piece of glaze, a pat of butter, a spoon ful of sauce, pepper, and salt, grated lemon-peel, nutmeg, and a spoonful of gravy; stir this over the fire until it boils, and use it as directed above.

1140. Roast Pheasant

Draw the pheasant by making a small opening at the vent, make an incision along the back-part of the neck, loosen the pouch, etc, with the fingers, and then remove it; singe the body of the pheasant and its legs over the flame of a charcoal-fire, or with a piece of paper; rub the scaly cuticle off the legs with a cloth, trim away the claws and spurs, cut off the neck close up to the back, leaving the skin of the breast entire, wipe the pheasant clean, and then truss it in the following manner: Place the pheasant upon its breast, run a trussing-needle and string through the left pinion, (the wings being removed), then turn the bird over on its back, and place the thumb and fore-finger of the left hand across the breast, holding the legs erect; thrust the needle through the middle joint of both thighs, draw it out and then pass it through the other pinion, and fasten the strings at the back; next, pass the needle through the hollow of the back, just below the thighs, thrust it again through the legs and body, and tie the strings tightly : this will give it an appearance of plumpness. Spit and roast the pheasant before a brisk fire, for about half an hour, frequently basting it; when done, send to table with brown gravy under it and bread sauce (No. 80), separately, in a boat.