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Classic
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page 91
with salt. Have ready a large sauce-pan of boiling water, and plunge them into
it one by one; drawing them up and down by the legs, that the water may pass
through them. Let them stay five or six minutes in; then hang them up in a cold
place. When drained, pepper and salt the insides well. Before roasting, wash
them well.
The most delicate birds, even grouse, may be preserved thus. Those that live by
suction cannot be done this way, as they are never drawn; and perhaps the heat
might make them worse, as the water could not pass through them; but they bear
being high.
Lumps of charcoal put about birds and meat will preserve them from taint, and
restore what is spoiling.
Pheasants and Partridges.
Roast them as turkey; and serve with a fine gravy (into which put a very small
bit of garlick) and bread-sauce. When cold, they may be made into excellent
patties, but their flavour should not be overpowered by lemon. For the manner of
trussing a pheasant or partridge, see plate IX.
To pot Partridge.
Clean them nicely; and season with mace, allspice, white pepper, and salt, in
line powder. Rub every part well; then lay the breasts downwards in a pan, and
pack the birds as close as you possibly can. Put a good deal of butter on them;
then cover the pan with a coarse flour-paste and a paper over, tie it close, and
bake. When cold, put the birds into pots, and cover them with butter.
A very cheap way of potting Birds.
Prepare them as directed in the last receipt; and when baked and grown cold, cut
them into proper pieces for helping, pack them close into a large potting-pot,
and (if possible) leave no spaces to receive the butter. Cover them with butter,
and one-third part less will be wanted than when the birds are done whole.
The butter that has covered potted things will serve for basting, or for paste
for meat-pies.
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