567. Widgeons.—Rub the breast of a widgeon over with a part of the liver, chop up the remaining part, to which add 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, having ready the following sauce: put half a glass of port wine into a stewpan, with a teaspoonful of chopped eschalots, 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 the same as wild duck.
568. 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.
569. 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 excellent hash.
570. 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; but do not let them stew too quickly, or the bottom will brown and give a bad flavor to the sauce; seven minutes are quite sufficient to stew them.
571. 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, stuffed as above, season with a teaspoonful of salt, a quarter ditto of pepper, one of chopped parsley, and one of chopped eschalots, lay a bay-leaf over, add a gill of broth, and cover with three quarters of a pound of half puff paste, 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.