Page:Mrs Beeton's Book of Household Management.djvu/833

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Ingredients.—3 or 4 landrail, butter, fried breadcrumbs.

Method.—Pluck and draw the birds, wipe them inside and out with a damp cloth, and truss them in the following manner: Bring the head round under the wing, and the thighs close to the sides; pass a skewer through them and the body, and keep the legs straight. Roast the birds before a clear fire, keep them well basted, and serve with fried breadcrumbs, with a tureen of brown gravy. If preferred, bread sauce may also be sent to table with them.

Time.—12 to 20 minutes. Average Cost, uncertain, being seldom sold. Sufficient for a dish. Seasonable from August 12 to the middle of September.

Ingredients.—2 leverets, butter, flour.

Method.—Leverets should be trussed in the same manner as a hare, but they do not require stuffing. Roast them before a clear fire, and keep them well basted all the time they are cooking. A few minutes before serving dredge them lightly with flour. Serve with plain gravy in the dish, and send them to table with red currant jelly.

Time.—From 40 to 50 minutes. Average Cost, about 4s. Seasonable from May to August.

Ingredients.—Ortolans, toast, bacon, bay-leaves or vine leaves, butter for basting, brown gravy, No. 164 (see Gravies), fried breadcrumbs, watercress.

Method.—Remove the head, neck and crop, but let the trail remain. Truss for roasting, brush over with warm butter, cover the breast of each bird with a vine-leaf or bay-leaf, and tie over them thin slices of bacon. Attach them to a long steel skewer, running it through the body of each bird, and roast them in front of a quick fire for about 10 minutes. Baste the birds almost continuously with hot butter, and put