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Classic
Cook Books
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page 35
take them up, and lay them on the toast; put some good gravy in the dish, and
some melted butter in a cup. Garnish with orange or lemon.
To roast Quails.
Truss them, and stuff their bellies with beef suet and sweet herbs shred very
fine, and seasoned with a little spice: When they grow warm, baste them with
salt and water, then dredge them, and baste them with butter. For sauce,
dissolve, an anchovy in good gravy, with two or three shallots shred very fine
and the juice of a Seville orange; dish them up in this sauce, and garnish your
dish with fried bread crumbs, and lemon; send them to table as hot as possible.
To roast Pheasants.
Take a brace of pheasants, lard them with small lards of bacon: butter a piece
of white paper, and put over the breasts, and about ten minutes before they are
done take off the paper; flour and baste them with nice butter, that they may go
to table with a fine froth: Put good gravy in the dish, and bread sauce, as for
partridges, in a boat; garnish your dish with lemon.--See sauce, No. 27.
To roast Partridges.
When they are a little under-roasted, dredge them with flour, and baste them
with fresh butter: let them go to table with a fine froth,
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Classic
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