HOW TO ROAST PHEASANT.--Roast them as turkey; and serve with a fine
gravy (into which put a very small bit of garlic) and bread sauce.
When cold, they may be made into excellent patties, but their flavor
should not be overpowered by lemon.
HOW TO ROAST PLOVERS.--Roast the _green_ ones in the same way as
woodcocks and quails, without drawing, and serve on a toast. _Grey_
plovers may be either roasted or stewed with gravy, herbs and spice.
HOW TO FRICASSEE QUAILS.--Having tossed them up in a sauce-pan with
a little melted butter and mushrooms, put in a slice of ham, well
beaten, with salt, pepper, cloves and savory herbs; add good gravy,
and a glass of sherry; simmer over a slow fire; when almost done,
thicken the ragout with a good cullis, (i. e. a good broth, strained,
gelatined, etc.) or with two or three eggs, well beaten up in a little
gravy.
HOW TO ROAST QUAILS.--Roast them without drawing and serve on toast.
Butter only should be eaten with them, as gravy takes off the fine
flavor. The thigh and the back are the most esteemed.
HOW TO ROAST RABBITS.--Baste them with butter, and dredge them with
flour; half an hour will do them at a brisk fire; and if small, twenty
minutes. Take the livers with a bunch of parsley, boil them, and chop
them very fine together; melt some butter, and put half the liver and
parsley into the butter; pour it into the dish, and garnish the dish
with the other half; roast them to a fine light brown.
HOW TO MAKE RABBIT TASTE LIKE A HARE.
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