Page:Mrs Beeton's Book of Household Management.djvu/826

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Ingredients.—1 black cock, a little warm butter, ½ a teaspoonful of lemon-juice, a few drops of anchovy essence, ½ a pint of brown sauce (see Sauces, No. 233), salt and pepper.

Method.—Split the bird down the back, cut off the legs at the first joint, and skewer into as flat a shape as possible. Brush over with warm butter, sprinkle with salt and pepper, and grill over or in front of a clear fire from 25 to 30 minutes. The bird should be turned frequently, and occasionally brushed over with butter during the process of cooking. Make the sauce as directed, add to it the lemon-juice and anchovy-essence, season to taste, strain and serve in a sauce-boat. Fried potato chips or straws are frequently served with this dish.

Time.—From 25 to 30 minutes. Average Cost 3s. 6d. to 4s. 6d. per brace. Seasonable from the middle of August to the end of November.

Ingredients.—Black cock, butter, toast, gravy, bread sauce, No. 180 (see Sauces and Gravies), fried breadcrumbs.

Method.—Let the birds hang for a few days, for they will be tough and tasteless, if not well kept. Pluck and draw them, and wipe the insides and outsides with a damp cloth, as washing spoils the flavour. Cut off the heads, and truss as a roast fowl, cutting off the toes, and scalding and peeling the feet. Baste the bird well with hot butter, and roast it in front of a clear fire, or in a moderate oven, from 45 to 60 minutes, according to size, basting frequently with butter during the process. Dish on a slice of buttered toast, and serve the gravy, bread sauce and breadcrumbs separately.

Time.—From 45 to 60 minutes. Average Cost, 3s. 6d. to 4s. 6d. per brace. Seasonable from the middle of August to the end of November.