594. Snipes.—They are dressed in every respect like Woodcocks; and from seven to ten minutes is sufficient. They may likewise be fried in plenty of oil, and served with sauces Nos. 131, 143.
595. Larks (l’Alouette).—They are best in winter when very fat; they are roasted plain or with a thin slice of bacon and a leaf of celery tied over them; they require about eight minutes, and served with a little gravy and bread-crumbs, they are also used in pies (see Pigeon Pie); and may be dressed like Snipes.
596. Quail (la Caille).—Should be killed at least forty-eight hours before they are wanted; they should then be plucked, singed, drawn, and trussed by cutting off the wings at the first pinion, leaving the feet, and fixing the pinion and the wings with a very small skewer; cover the breast with vine leaves and a slice of fat bacon, and run a skewer through the pinions and thighs of each: tie on a spit and roast for ten to twelve minutes before a sharp fire. They should be served a nice gold color in a dish with a little gravy; they may also be trussed as above, and put into a pig’s caul, and roasted and served with either sauces Nos. 141, 601.
597. Rabbits.—There are two sorts, the tame and wild; the wild or gray inhabits the mountainous districts; has the finest flavor, or on those places where it can feed on thyme, geneva, or other aromatic herbs, or on the sea coast, where he gets the lichen or wild moss. It has a much darker color than the tame. The tame rabbit, if properly fed 21 days before killing, may be made a very delicate article of nourishment; it should be kept from two to four days. When killed it should be removed to a cold place as quick as possible, that the fat may set.
If old, the claws will be long and rough, the coat rough and gray hairs mixed with it. If young, the claws and wool smooth. If stale, the flesh will be slimy and a bluish color; if fresh, it will be stiff, and the flesh white and dry.
598. Hares.—One is sufficient for a roast, skin and truss it nicely, stuff the interior with a good veal stuffing, sew it up, then put it on the spit, rub butter over the back and shake flour over it, roast it about forty minutes before a sharp fire, but that depends upon the size, of course; serve them with plain gravy in the dish and currant jelly separate. They are also served with a sauce poivrade, or sweet sauce; they may also be larded.