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Classic
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page 93
butter, and sprinkle a little salt before they are taken up; put a good gravy
under them, and serve with shalot-sauce in a boat.
Woodcocks, Snipes, and Quails,
Keep good several days. Roast them without drawing, and serve on toast. Butter
only should be eaten with them, as gravy takes off from the fine flavour. The
thigh and back are esteemed the most. For the manner of trussing a woodcock or
snipe, see plate IX.
Ruffs and Reeves
Are skewered as quails; put bars of bacon over them, and roast them about tea
minutes. Serve with a good gravy in the dish.
To dress Plovers.
Roast the green ones in the same way as woodcocks and quails (see above),
without drawing; and serve on a toast. Grey plovers may be either roasted, or
stewed with gravy herbs, and spice.
Plovers' Eggs
Are a nice and fashionable dish. Boil them ten minutes, and serve either hot or
cold on a napkin.
To roast Ortolans.
Pick and singe, but do not draw them. Tie on a bird-spit, and roast them. Some
persons like bacon in slices tied between them, but the taste of it spoils the
flavour of the ortolan. Cover them with crumbs of bread.
Guinea and Pea Fowl
Eat much like pheasants. Dress them in the same way. (see page 91.)
Hares,
If properly taken care of, will keep a great time: and even when the cook
fancies them past eating, may be in the highest perfection; which if eaten when
fresh-killed they are not. As they are usually paunched in the held, the cook
cannot prevent this; but the hare keeps longer, and eats much better, if not
opened for four or five days, or according to the weather.
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