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Classic
Cook Books
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page 77
lay round a little brocoli in bunches, and send butter and parsley in a boat.
TO ROAST PIGEONS.
WHEN you have dressed your pigeons as before, roll a good lump of butter in
chopped parsley, with pepper and salt, put it in your pigeons, spit, dust and
baste them; if the fire be good, they will roast in twenty minutes; when they
are through, lay round them bunches of asparagus, with parsley and butter for
sauce.
TO ROAST PARTRIDGES OR ANY SMALL BIRDS.
LARD them with slips of bacon, put them on a skewer, tie it to the spit at both
ends, dredge and baste them, let them roast ten minutes, take the grated crumb
of half a loaf of bread, with a piece of butter, the size of a walnut, put it in
a stew pan, and shake it over a gentle fire till it is of a light brown, lay it
between your birds, and pour over them a little melted butter.
TO BROIL RABBITS.
WHEN you have cased the rabbits, skewer them with their heads straight up, the
fore-legs brought down, and the hind-legs straight; boil them three quarters of
an hour at least, then smother them with onion sauce, made the same as for
boiled ducks, and serve them up.
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