Put some butter inside the duck, butter the breast, and fasten a slice of very fat bacon to the breast with a skewer. Bake in a quick oven for one and a half hours. Serve garnished with parsley.
124. Roast Fowl
Put inside a properly trussed fowl about an ounce of butter and spread butter also over the breast. Do not flour your fowl. Bake in a quick oven for one and a quarter hours (roast one and a half hours). When the fowl is done lay on a dish, strain the butter out of the meat tin, boil up a little water in it to make gravy and pour over the fowl in the dish. If to be stuffed see recipe: [41].
125. Roast Pheasant
Should be cooked in the same way as chicken and served with cranberry sauce or black currant jelly. To make cranberry sauce take half a pound of cranberries, a good teacupful of powdered sugar and just cover with hot water. Boil gently for an hour. Sometimes the sugar is omitted.
126. Snipe and Quail
Snipe must not be trussed, but quail is always trussed. Butter the breasts; a quail should have a piece of butter inside as well. Bake in a quick oven for half an hour. Lay the birds on slices of thick buttered toast. Serve them on toast with red or black currant jelly.
127. Roast Partridge
Butter the breast and inside. Bake in a tin in the oven for three-quarters of an hour. Lay the bird on a thick slice of toast. Pour the fat out of the tin, boil up in it a very little water and serve the gravy thus made in a sauce boat.
The best toast for all game birds is made as follows: Remove the crust from as many pieces of bread as required. When the birds are cooked place them in another tin or dish and bring the fat in which they have been cooked to a boil on the stove. Place the slices of bread in the boiling fat and fry till they are a crisp brown.