The Skilful Cook Part 6

Simmer gently for about one hour or more until quite tender.

Serve the rabbit on a hot dish, and strain the gravy over it.

Roast Pheasant.

_Ingredients_--1 pheasant.

Half a pint of gravy.

b.u.t.ter.

_Method._--Roast the pheasant nicely for three-quarters of an hour or an hour, according to its size, basting it constantly with b.u.t.ter.

Make a nice gravy for it (_see_ Gravy), and serve it with bread sauce and browned crumbs.

Wild Duck.

_Ingredients_--Wild duck.

Half a pint of gravy (_see_ Gravy).

Lemon juice.

b.u.t.ter.

_Method._--Roast the wild duck nicely before a clear fire for thirty or forty-five minutes, basting it constantly with b.u.t.ter.

Sprinkle over it a little cayenne and salt, and a few drops of lemon juice.

Serve the gravy in a tureen.

If liked, a gla.s.s of port wine may be poured over the duck.

Partridges.

Partridges should be nicely roasted before a clear fire from twenty-five to thirty minutes.

Serve with a little gravy and bread sauce.

Browned crumbs are also handed with them.

Grouse.

Roast these birds before a nice clear fire, basting constantly with b.u.t.ter.

Serve with gravy, bread sauce, and browned crumbs.

Woodc.o.c.ks and Snipes.

These birds should be nicely trussed but not drawn.

Roast them carefully from twenty to thirty minutes, basting constantly.

Place under them rounds of toasted bread, b.u.t.tered on each side, to catch the trail as it drops, as this is considered a delicacy.

When cooked, lay the toast on a hot dish, place the birds on it, and pour a little good gravy over.

Boiled Fowl.

Truss nicely and flour the breast slightly.

Fold it in b.u.t.tered paper, and tie securely with string.

Boil in stock or water, according to the directions given for boiling meat for three-quarters of an hour to one hour and a half, according to its age and size.

Serve with white, egg, or _maitre d'hotel_ sauce poured over it.

Roast Fowl.

Truss nicely and roast, according to directions given for roasting meat, for three-quarters of an hour to one hour and a half according to its age and size.

Serve with bread sauce and some gravy (_see_ Gravy).

Braised Partridges.

_Ingredients_--A brace of partridges.

A small piece of carrot, turnip, and onion.

2 tomatoes.

1 pint of good second stock.

1 winegla.s.s of sherry.

Pepper and salt to taste.

_Method._--Truss two partridges as for boiling.

Put at the bottom of a stewpan the vegetables cut in small pieces.

Lay the partridges on the top and pour in the stock and sherry; these should be sufficient to come half way up the partridges.

Cover with b.u.t.tered paper.

Put the lid on the stewpan and simmer very gently until the partridges are tender.

Then put them on a baking tin in the oven to brown them.

Strain the stock and boil it rapidly down to a glaze.