585. Red Grouse, Gorcock or Moorcock—the common Moor Game (l’Attagas).—Trussed like a fowl for roasting, which cook quick before a sharp fire, serve with toasted bread under.
586. White Grouse or Ptarmigan (le Lagopède).—They are to be trussed like the above, and plain roasted, and served with toast under and fried bread-crumbs, separate or dressed as follows:—Put two spoonfuls of currant-jelly in a stewpan, with the juice of a lemon and a little salt dissolved in it; when melted, pour over and serve.
587. Wild Ducks (Canard Sauvage).—The male is called the Mallard, and the young one Flapper. Under the above title a great many birds are sold.
They should all be cooked alike; they must be kept two or three days before they are dressed; they are trussed by twisting each leg at the knuckle, and resting the claws on each side of the breast, fixing them with a skewer run through the thighs and pinions of the wings; rub the liver over the breast, roast them before a quick fire from fifteen to twenty minutes, baste with butter, not basting them when first put down will keep the gravy in; one should be better done than the other, in order to suit the taste of those at table; serve with made gravy under, and a lemon separate.
588. Widgeon, Whewer, or Whim (le Canard Siffleur).—These should be eaten fresher than a Wild Duck, trussed, dressed, and served the same; fifteen minutes is sufficient before a good fire.