Page:Mrs Beeton's Book of Household Management.djvu/846

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Ingredients.—Snipe, toast, bacon, good gravy (see Gravies), watercress, butter for basting.

Method.—These birds, like the ortolan, plover and woodcock, are dressed without being drawn. They are trussed in the same way as other birds for roasting, but the head is skinned and left on, the long beak of the bird being passed through the legs and body instead of a skewer. Brush them over with warm butter, tie a thin slice of fat bacon over each breast, and hang them on the spit feet downwards. Put the toast under them to catch the drippings from the trail, baste frequently with butter, and roast them for about 15 minutes, or less if preferred very much underdone. Dish on the toast, garnish with watercress, and serve the gravy in a sauce-boat.

Time.—About 15 minutes. Average Cost, 2s. 6d. to 3s. 6d. the brace. Seasonable from November to February.

Ingredients.—Teal, butter for basting, good brown gravy, Bigarade sauce No. 226 (see Gravies and Sauces), watercress, lemons.

Method.—Pluck, draw, and truss the teal for roasting. Brush them over with hot butter, and roast before a clear fire from 25 to 30 minutes, basting frequently. Serve on a hot dish, garnish with watercress and quarters of lemon, and send the sauce to table in a sauce-boat.

Time.—From 25 to 30 minutes. Average Cost, from 2s. each. Seasonable from October to March 15; in better condition after the frost has set in.

Ingredients.—Thrush, butter for basting, gravy, watercress, croûtes.

Method.—After trussing the birds, cover each breast with well-buttered paper, instead of bacon, which would impair the delicate flavour of the birds. Place them side by side on a skewer, baste well with hot butter and roast before a clear fire for about 10 minutes, basting almost continuously with butter. Serve on croûtes, garnish with watercress, and send the gravy to table separately.