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Classic
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page 34
little piece of butter rolled in flour; boil these together with some small
turnips and sausages cut in slices, and fried or broiled. Garnish with chesnuts.
Note. You may dress ducks the same way.
To roast Pigeons.
Take a little pepper and salt, a small piece of butter, and some parsley cut
small; mix these together, put them into the bellies of your pigeons, tying the
neck ends tight; take another string, fasten one end of it to their legs and
rumps, and the other to the mantle-piece. Keep them constantly turning round,
and baste them with butter. When they are done, take them up, lay them in a
dish, and they will swim with gravy.
Wild Ducks, Widgeons, or Teals.
Wild fowl are in general liked rather under done: and if your fire is very good
and brisk, a duck or widgeon will be done in a quarter of an hour; for as soon
as they are well hot through they begin to lose their gravy and if not drawn
off, will eat hard. A teal is done in little more than ten minutes.
To roast Woodcocks or Snipes.
Spit them on a small bird spit; flour them, and baste them with butter: have
ready a slice of bread toasted brown, which lay in a dish, and set it under your
birds, for the trail to drop on. When they are enough,
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