No. 214. Hashed Woodcocks. Should you have any remaining from a previous dinner, cut each one in four or more pieces; chop all that remains in the interior, which mix with a small piece of butter, a spoonful of bread-crumbs, and a little chopped parsley, make six croutons in the shape of hearts from a piece of toasted bread, spread the above preparation upon each, and place a short time in the oven; hash the pieces as directed for the pheasant, dress in pyramid on a dish, with the croutons round, sauce over, and serve.
No. 215. Snipes à la Minute. Put a quarter of a pound of butter in a stewpan, over which lay six snipes, breasts downwards; add a spoonful of chopped onions, one ditto of parsley, a little grated nutmeg, half a teaspoonful of salt, and a saltspoonful of pepper; set over a brisk fire seven or ten minutes (according to the size of the birds), stirring occasionally, then add the juice of two lemons, two glasses of sherry or bucellas wine, and a spoonful of finely-grated crust of bread; let the whole simmer a few minutes, dress the birds upon a dish, mix the sauce well, pour over, and serve.
No. 216. Plovers, with English raw Truffles. Put a quarter of a pound of butter in a stewpan, over which place four plovers, breasts downwards, and eight raw truffles, well washed, peeled, and cut into thickish slices; add also two cloves, a bay-leaf, half a teaspoonful of salt, and a saltspoonful of pepper; pass the whole ten minutes over a sharp fire, stirring occasionally; add half a tablespoonful of flour, mix well, moisten with a gill of broth and a glass of white wine, let simmer ten minutes longer, skim well, dress the birds upon a dish, reduce the sauce, add a little sugar and the juice of a lemon, sauce over, and serve.
No. 217. Wild Duck. Truss as directed (p. 688, No. 189), rub all over with the liver, making it quite red, and roast twenty minutes before a good fire, then with a sharp knife cut eight incisions down the breast; you have put an ounce of butter into a stewpan with a quarter of a saltspoonful of cayenne, the rind of an orange, free from pith, cut in strips, blanched in boiling water, and well drained upon a sieve, and the juice of a lemon; warm over the fire, and when melted, but not oily, pour over the duck, and serve.
No. 218. Hashed Wild Duck. Cut up the remains of a duck or ducks into neat pieces, and put into a stewpan with half or a tablespoonful of flour, depending upon the quantity; mix well, moisten with a glass or two of wine, and sufficient broth or water to make a thickish sauce, season well, add a little Harvey sauce, mushroom catsup, a little sugar, and cayenne pepper; let simmer but not boil, take out the pieces, which dress upon toast, reduce the sauce, pour over, and serve. A little colouring may be added if approved of.
No. 219. Widgeons. Truss as for wild ducks, rub over with some of their livers, chop up the remainder, which mix with a few bread-crumbs, a little chopped lemon-peel, chopped parsley, and an egg, with which stuff the interior; roast nearly as long as for the wild duck before a very sharp fire, dress upon toast on a dish, and have ready the following sauce: put half a glass of port wine into a stewpan, with a teaspoonful of chopped eschalot, a little salt, pepper, and cayenne; boil a few minutes, add the juice of a lemon, and two ounces of fresh butter, sauce over, and serve. Widgeons are hashed in the same manner as described for wild duck.
No. 220. Teal, a new Method. Procure four, draw them, then put half a pound of butter upon a plate, with a little pepper, grated nutmeg, parsley, a spoonful of grated crust of bread, the juice of a lemon, and the liver of the teal; mix well together, and with it fill the interior of the teal; cover them with slices of lemon, fold in thin slices of bacon, then in paper, and roast twenty minutes before a sharp fire; take off the paper, brown the bacon, dress them upon a slice of thick toast, letting the butter from the teal run over it, and serve very hot.
No. 221. Teal à la sans Façon. Roast four teal quite plain, prepare a quarter of a pound of butter, as above, with the omission of the livers, which place in a stewpan over the fire, stirring quickly, until forming a kind of sauce; add some fillets from the pulp of a lemon, sauce over, and serve. The remains of teal also make an excellent hash.
No. 222. Larks à la Minute. Proceed as directed for snipes à la minute, previously stuffing them with their livers, as directed for widgeons, adding a few mushrooms at the commencement, and not letting them stew too quickly, or the bottom would become brown and give a bad flavour to the sauce; ten minutes is quite sufficient to stew them.
No. 223. Lark Pie. Cover the bottom of a pie-dish with thin slices of beef and fat bacon, over which lay ten or twelve larks, previously rolled in flour, season with a teaspoonful of salt, a quarter do. of pepper, one of chopped parsley, and one of chopped eschalot; lay a bay-leaf over, add a gill of broth, and cover with three quarters of a pound of half puff paste (p. 480); bake one hour in a moderate oven, shake well to make the gravy in the pie form a kind of sauce, and serve quite hot.