|
Classic
Cook Books
< last page | next page >
page 76
parsley; stew it a little, and pour it over the chickens, and then garnish with
the fried parsley.
TO ROAST WOODCOCKS OR SNIPES.
PLUCK, but do not draw them, put them on a small spit, dredge and baste them
well with lard, toast a few slices of bread, put them on a clean plate, and set
it under the birds while they are roasting; if the fire be good, they will take
about ten minutes; when you take them from the spit, lay them upon the toasts on
the dish, pour melted butter round them, and serve them up.
TO ROAST WILD DUCKS OR TEAL.
WHEN the ducks are ready dressed, put in them a small onion, pepper, salt, and a
spoonful of red wine; if the fire be good, they will roast in twenty minutes;
make gravy of the necks and gizzards, a spoonful of red wine, half an anchovy, a
blade or two of mace, one onion, and a little cayenne pepper; boil it till it is
wasted to half a pint, strain it through a hair sieve, and pour it on the
ducks--serve them up with onion sauce in a boat; garnish the dish with raspings
of bread.
TO BOIL PIGEONS.
SCALD the pigeons, draw them, take the craw out, wash them in several waters,
cut off the pinions, turn the legs under the wings, dredge them, and put them in
soft cold water; boil them slowly a quarter of an hour, dish them up, pour over
them good melted butter,
< last page | next page >
Classic
Cook Books
|
