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Classic
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page 92
To clarify Butter for potted Things.
Put it into a sauce-boat, and set that over the fire in a stew-pan that has a
little water in. When melted, take care not to pour the milky parts over the
potted things; they will sink to the bottom.
To pot Moor Game.
Pick, singe, and wash the birds nicely: then dry them; and season, inside and
out, pretty high, with pepper, mace, nutmeg, allspice, and salt. Pack them in as
small a pot as will hold them, cover them with butter, and bake in a very slow
oven. When cold, take off the butter, dry them from the gravy, and put one bird
into each pot, which should just fit. Add as much mere butter as will cover
them, but take care that it does not oil. The best way to melt it is, by warming
it in a bason set in a bowl of hot water.
Grouse. Roast them like fowls, but the head is to be twisted under the wing.
They must not be over-done. Serve with a rich gravy in the dish, and
bread-sauce. The sauce for wild fowl, as will be described hereafter under the
head of Sauces,may be used instead of common gravy.
To roast Wild Fowl
The flavour is best preserved without stuffing. Put pepper, salt, and a piece of
butter, into each.
Wild fowl require much less dressing than tame; they should be served of a fine
colour, and well frothed up. A rich brown gravy should be sent in the dish; and
when the breast is cut into slices, before taking off the bone, a squeeze of
lemon, with pepper and salt, is a great improvement to the flavour.
To take off the fishy taste which wild fowl sometimes have, put an onion, salt,
and hot water, into the dripping-pan, and baste them for the first ten minutes
with this; then take away the pan, and baste constantly with butter.
Wild Ducks, Teal, Widgeon, Dun-birds.
Should be taken up with the gravy in. Baste them with
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