The remains of partridges may likewise be hashed or served in a plain salmi as directed for pheasants. 576. WOODCOCKS À LA LUCULLUS.-Plain roast the woodcocks as directed in ROASTS, catching their trails upon toast, upon which, when done, dress the birds on a dish; have ready a little thick melted butter, with which mix the yolk of an egg and a little cream, pour this over the woodcocks, sprinkle lightly with bread-crumbs, salamander of a light brown colour, and serve with a little gravy round. 577. WOODCOCKS, the Sportsman's fashion.-Roast two woodcocks rather underdone, catching their trails upon a large piece of toasted bread, when done cut each bird into quarters, which place in a stewpan, with the remainder of the trail cut small, a little pepper, salt, a glass of sherry, a little chopped eschalot, the juice of half a lemon, and half a gill of broth, let the whole simmer very gently a few minutes; dress the pieces of woodcock rather high upon the toast, pour the sauce over, and serve. 578. HASHED WOODCOCK.-Should you have any remaining from a previous dinner, cut each one in four (or if not whole, into neat pieces), chop all the interior rather fine, which mix with a small piece of butter, a spoonful of bread-crumbs, and a little chopped parsley; make six croutons in the shape of hearts, from a piece of toasted bread spread a piece of the above preparation upon each, and put them in a warm oven for a short time; hash the pieces of woodcock as directed for pheasant, and serve with the croutons roasted. 579. SNIPES À LA MINUTE.-Put a quarter of a pound of butter into a stewpan, over which lay six snipes, breasts downwards, add a spoonful of chopped onions, the same of chopped parsley, a little grated nutmeg, half a teaspoonful of salt, and a saltspoonful of white pepper; set the stewpan over a brisk fire for seven or ten minutes (according to the size of the birds), stirring them round continually; then add the juice of one lemon, two glasses of sherry, the same of broth, and a spoonful of finely-grated crust of bread; let the whole simmer a few minutes longer, dress the birds upon a dish, stir the sauce well together, pour it over the snipes, and serve; a little glaze is an improvement. 580. PLOVER SAUTÉ WITH ENGLISH TRUFFLES. -Procure four plovers, which lay breasts downwards in a stewpan, containing a quarter of a pound of butter, to which add eight raw truffles, well washed, peeled, and cut into very thin slices, two cloves, a bay-leaf, half a teaspoonful of salt, and a saltspoonful of pepper, pass the whole ten minutes over a sharp fire, stirring them round occasionally; then well mix in half a tablespoonful of flour, which moisten with a pint of broth and a glass of white wine; let the whole simmer at the corner of the fire twenty minutes longer, keeping it well skimmed, dress the birds upon a dish, reduce the sauce to a proper consistency, season with a little sugar and the juice of a lemon, and pour it over the birds; serve very hot. A few drops of colouring may be added. 581. WILD DUCK WITH ORANGE SAUCE.—Having trussed your duck as for roasting, rub it all over with the liver until quite red; then put it down before a good fire to roast for twenty minutes, after which make eight incisions down the breast, and have ready the following preparation: put an ounce of butter into a stewpan, with a quarter of a saltspoonful of cayenne, the rind of an orange (free from pith, previously cut into strips, and blanched in boiling water, and well drained upon a sieve), and the juice of a lemon, warm all together, and when melted, but not oily, pour over the duck, and serve. 582. HASHED WILD DUCK.-Cut up the remains of a duck or ducks into neat pieces, and put into a stewpan with half or a tablespoonful of flour, (depending on the quantity), mix well, moisten with a glass or two of wine, and sufficient broth or water to make a thickish sauce, season well, add a little Harvey sauce, mushroom catsup, a little sugar, and cayenne pepper; let simmer, but not boil, take out the pieces, which dress upon toast, reduce the sauce, pour over and serve. A little colouring may be added if approved. 583. WIDGEONS.-Rub the breast of a widgeon over with a part of the liver, chop up the remaining part, to which add a few bread-crumbs, a little chopped lemon-peel, chopped parsley, and a raw egg, with which stuff the interior, roast nearly as long as for the wild duck before a very sharp fire, dress upon toast on a dish, having ready the following sauce: put half a glass of port wine into a stewpan, with a teaspoonful of chopped eschalots, a little salt, pepper, and cayenne, boil a few minutes, add the juice of a lemon, and two ounces of fresh butter, sauce over, and serve. Widgeons are hashed the same as wild duck. 584. TEAL, A NEW METHOD.-Procure four, draw them; then put half a pound of butter upon a plate, with a little pepper, grated nutmeg, chopped parsley, a spoonful of grated crust of bread, the juice of a lemon, and the liver of the teal; mix well together, and with it fill the interior of the teal; cover them with slices of lemon, over which fold thin slices of bacon, and envelope them in paper, roast twenty minutes before a sharp fire; take off the paper, brown the bacon, dress them upon a slice of thick toast, letting the butter from the teal run over it, and serve very hot. 585. TEAL À LA SANS FACON.-Roast four teal quite plain, prepare a quarter of a pound of butter as above, with the omission of the livers, which place in a stewpan over the fire, stirring quickly, until forming a kind of sauce, add some fillets from the pulp of a lemon, sauce over, and serve. The remains of teal also make excellent hash. 586. LARKS À LA MINUTE.-Proceed as directed for snipes á la minute, previously stuffing them with their livers as directed for widgeons, adding a few raw mushrooms at the commencement; but do not let them stew too quickly, or the bottom will brown and give a bad flavour to the sauce; seven minutes are quite sufficient to stew them. 587. LARK PIE,-Cover the bottom of a pie-dish with thin slices of beef and fat bacon, over which lay ten or twelve larks previously rolled in flour, stuffed as above, season with a teaspoonful of salt, a quarter ditto of pepper, one of chopped parsley, and one of chopped eschalot, lay a bay-leaf over, add a gill of broth, and cover with three-quarters of a pound of half-puff paste, bake one hour in a moderate oven, shake well to make the gravy in the pie form a kind of sauce, and serve quite hot. 588. JUGGED HARE.-Put a quarter of a pound of butter, with a pound of bacon cut into dice, and the hare cut into pieces, in a stewpan; set upon a moderate fire until the pieces of hare are becoming firm, when add six ounces of flour, mix well, and moisten with sufficient water to cover it; add two glasses of any kind of wine and one of vineger, season high with pepper and salt, let simmer until tender, keeping well skimmed; when done, and the sauce becoming rather thick, dress upon your dish and serve. 589. JUGGED HARE (another way).-Put about half a pound of butter, with ten ounces of flour, into a stewpan, put it on the fire and keep stirring it round until it has a yellow tinge; then add a pound of bacon cut in square pieces, stir it a little longer on the fire; the hare having been previously cut up, put it into the stewpan and stir it about until it becomes firm, when add four glasses of port wine and sufficient water to cover it; season, and add two bay-leaves, and four cloves, and, when half done, about fifty button onions, or ten large ones in slices, a tablespoonful of brown sugar, let it simmer until it is well done and the sauce rather thick; dress up, sauce over and serve. If an old one, it will take about four hours; consequently, add water in proportion. EGGS. 590. PLAIN BAKED EGGS.-Butter with one ounce a plated or common tart-dish, that will bear the heat of the oven; break carefully six eggs in it, season with one pinch of pepper, half a spoonful of salt, the juice of half a lemon, and add half an ounce of butter in small pieces over, put in a slack oven until set, and serve. 591. BAKED EGGS WITH ASPARAGUS.-Cut twenty heads of sprue into small pieces; keeping only the tender part, boil them for fifteen minutes, put them into a stewpan, with half an ounce of butter, set them on the fire for three minutes, season with a little pepper, salt, and sugar; when done, put them in the dish you intend to serve it in, break six eggs over, which season as above, put it into the oven until it sets, and serve; in case the oven is not sufficiently hot, place a salamander over the eggs. 592. MASHED EGGS.-Break four eggs into a stewpan, with one ounce of butter, half a teaspoonful of salt, and a pinch of pepper, put it on the fire; stir continually, and as soon as delicately set, serve. These can be served with either green peas, sprue grass, or mushrooms, which must be stewed and prepared as if ready to serve; put some in the stewpan with the eggs, and proceed as before. If meagre, use cream instead of butter. 593. EGGS WITH BURNT BUTTER.-Put into a frying-pan two ounces of butter, which melt; as soon as it is on the point of browning, put in the eggs, which have been previously broken in a basin, and seasoned with pepper and salt; when well set, serve, with a teaspoonful of vinegar over the eggs. 594. EGGS À LA TRIPE.-Cut about two onions each into thin slices, put them in a saucepan, with half an ounce of fresh butter, and set them on a slow fire; when warmed through, put half a teaspoonful of salt, quarter ditto of pepper, a teaspoonful of flour, half a pint of milk, and a little sugar; let it boil, put in six hard eggs cut in quarters, and serve, after a little ebullition. 595. SNOW EGGS.-Take half a pint of milk and a little sugar, and flavour it with orange-flower water, or any other essence, and put it in a stewpan on the fire, having previously beaten up the whites of six eggs to a stiff froth; if very hot weather, you must place the basin they are in on ice, or in cold water; whilst beating, add some powdered sugar lightly; when the milk is boiling, take the white up with a tablespoon, and drop it, one tablespoonful at a time, into the stewpan to poach, keeping the shape of an egg, which turn over when set; when done, remove with a colander on to a sieve, and dress them in a crown on the dish you intend to serve them on; when all done, beat up the yolks of four of the eggs in a stewpan, with a little sugar and a few drops of orange-flower water, pour part of the boiling milk out of the stewpan into it, sufficient to make a good stiff custard, put it on the fire until rather thick, and pour over the white, and serve either hot or cold: the last is preferable. 13 596. EGGS WITH CHEESE.-Put into a stewpan about two ounces of grated Parmesan, or Gruyère, or old Cheshire, with one ounce of butter, two sprigs of parsley, two spring onions chopped up, a little grated nutmeg, and half a glass of sherry; put it on the fire, and keep stirring until the cheese is |