Page:Art of Cookery 1774 edition.djvu/372

336 back. Observe not to pull the leg too violently from the bone, when you open the side, but with great exactness lay open the sides from the scut to the shoulder; and then put the legs together.

AFTER having raised the legs and wings, use salt and powdered ginger for sauce.

THIS differs in nothing from the foregoing, but that you must use salt only for sauce.

CUT off the legs, lace the breast down each side, and open the breast-pinion, without cutting it off; raise the merry-thought between the breast-bone and the top of it; then raise the brawn, turning it outward on both sides; but break it not, nor cut it off; sever the wing-pinion from the joint nearest the body, sticking the pinions in the place where the brawn was, remember to cut off the sharp end of the pinion, and supply the place with the middle-piece.

THE legs and wings must be raised in the manner of a fowl, only open the head for the brains. And so you thigh curlews, plover, or snipe, using no sauce but salt.

AFTER his legs are unfolded, cut off the wings; take them up, and sauce them with powdered ginger, vinegar, salt, and mustard.

SLIT it fairly down the middle of the breast, clean through the back, from the neck to the rump; divide it in two parts, neither breaking or tearing the flesh; then lay the halves in a charger, the slit sides downwards; throw salt upon it, and set it again on the table. The sauce must be chaldron, served up in saucers.