Page:Art of Cookery 1774 edition.djvu/44

6 in a clean cloth to crumbs, then throw it into your pan; keep stirring them about till they are brown, then throw them into a sieve to drain, and lay them round your larks.

PUT them on a little spit; take a round of at hreepennya threepenny [sic] loaf and toast it brown, then lay it in a dish under the birds bade them with a little butter, and let the trale drop on the toast. When they are roasted put the toast in the dish, lay the woodcocks on it, and have about a quarter of a pint of gravy; pour it into a dish, and set it over a lamp or chaffing-dish for three minutes, and send them to table. You are to observe we never take any thing out of a woodcock or snipe.

TAKE some parsley shred fine, a piece of butter as big as a walnut, a little pepper and salt; tie the neck-end tight; tie a string round the legs and rump, and fasten the other end to the top of the chimney-piece. Baste them with butter, and when they are enough lay them in the dish, and they will swim with gravy. You may put them on a little spit, and then tie both ends close.

WHEN you broil them, do them in the same manner, and take care your fire is very dear, and set your gridiron high, that they may not burn, and have a little melted butter in a cup. You may split them, and broil them with a little pepper and salt; and you may roast them only with a little parsley and butter in a dish.

AS to geese and ducks, you should have some sage shred fine, and a little pepper and salt, and put them into the belly; but never put any thing into wild ducks.

TAKE your hare when it is cased, and make a pudding; take a quarter of a pound of sewet, and as much crumbs of bread, a little parsley shred fine, and about as much thyme as will lie on a sixpence, when shred; an anchovy shred small, a