562. Hashed Woodcock.—Should you have any remaining from a previous dinner, cut each one in four (or if not whole, into neat pieces), chop all the interior rather fine, 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 a piece of the above preparation upon each, and put them in a warm oven for a short time; hash the pieces of woodcock as directed for pheasant, and serve with the croutons round.
563. Snipes à la minute.—Put a quarter of a pound of butter into a stewpan, over which lay six snipes, breasts downwards, add a spoonful of chopped onions, the same of chopped parsley, a little grated nutmeg, half a teaspoonful of salt, and a saltspoonful of white pepper; set the stewpan over a brisk fire for seven or ten minutes (according to the size of the birds), stirring them round continually; then add the juice of one lemon, two glasses of sherry, the same of broth, and a spoonful of finely-grated crust of bread; let the whole simmer a few minutes longer, dress the birds upon a dish, stir the sauce well together, pour it over the snipes, and serve; a little glaze is an improvement.
564. Plovers sauté with English Truffles.—Procure four plovers, which lay breasts downwards in a stewpan, containing a quarter of a pound of butter, to which add eight raw truffles, well washed, peeled, and cut into very thin slices, 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 them round occasionally; then well mix in half a tablespoonful of flour, which moisten with half a pint of broth and a glass of white wine; let the whole simmer at the corner of the fire twenty minutes longer, keeping it well skimmed, dress the birds upon a dish, reduce the sauce to a proper consistency, season with a little sugar and the juice of a lemon, and pour it over the birds; serve very hot.
565. Wild Duck, with Orange Sauce.—Having trussed your duck as for roasting, rub it all over with the liver until quite red; then put it down before a good fire to roast for twenty minutes, after which cut eight incisions down the breast, and have ready the following preparation: put an ounce of butter into a stewpan, with a quarter of a saltspoonful of cayenne, the rind of an orange (free from pith, previously cut into strips, and blanched in boiling water, and well drained upon a sieve), and the juice of a lemon, warm all together, and when melted, but not oily, pour over the duck, and serve.
566. 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 on 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 coloring may be added, if approved.